Gluten-Free Shrimp Summer Roll

Bright, refreshing, and bursting with fresh herbs and vibrant vegetables, these gluten-free shrimp summer rolls are the perfect solution for a light and flavorful meal or appetizer. Wrapped in delicate rice paper, each roll is stuffed with succulent shrimp, vermicelli rice noodles, crisp julienned carrots and cucumbers, and aromatic herbs like mint, cilantro, and basil. Paired with a zesty homemade dipping sauce of gluten-free soy sauce, lime, and a hint of honey, these rolls deliver a satisfying balance of textures and tastes in every bite. Quick to prepare in under 40 minutes, they’re a healthy, gluten-free option that’s as nutritious as it is visually stunning. Serve these summer rolls as a crowd-pleasing appetizer at your next gathering or enjoy them as a refreshing lunch for yourself.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

Ingredients

• 12 sheets Rice paper wrappers
• 24 pieces Medium shrimp, peeled and deveined
• 2 ounces Vermicelli rice noodles
• 1 large Carrot, julienned
• 1 small Cucumber, julienned
• 1 medium Red bell pepper, thinly sliced
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh basil leaves
• 6 large Lettuce leaves, such as butter or romaine
• 0.25 cup Gluten-free soy sauce
• 1 medium Lime, juiced
• 1 tablespoon Fish sauce
• 1 tablespoon Honey
• 1 clove Garlic, minced
• 0.25 teaspoon Red pepper flakes

Directions

Step 1

Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain and set aside to cool.

Step 2

In the same pot, add the vermicelli rice noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop the cooking process.

Step 3

Prepare all your vegetables and herbs: julienne the carrot, cucumber, and thinly slice the red bell pepper. Tear the lettuce leaves into halves or thirds, depending on their size.

Step 4

Once the shrimp are cool enough to handle, slice them in half lengthwise.

Step 5

Fill a large bowl with warm water. Dip one rice paper wrapper into the warm water for 10-15 seconds or until softened. Remove and lay it flat on a clean, damp towel or cutting board.

Step 6

On the lower third of the wrapper, lay half a lettuce leaf, a small handful of vermicelli noodles, a few pieces of carrot, cucumber, bell pepper, and 1-2 halves of shrimp. Add a few leaves of mint, cilantro, and basil.

Step 7

Fold the sides inward, then roll the wrapper tightly from the bottom to enclose the filling. Repeat with the remaining ingredients.

Step 8

For the dipping sauce, combine gluten-free soy sauce, lime juice, fish sauce, honey, minced garlic, and red pepper flakes in a small bowl. Stir until well mixed.

Step 9

Serve the rolls with the dipping sauce immediately, or cover and refrigerate for up to 2 hours.

Nutrition Facts

Serving size	(1330.2g)

Amount per serving	% Daily Value*
Calories	1195.9

Total Fat 8.4g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 468.7mg	0%
Sodium 5555.8mg	0%
Total Carbohydrate 211.9g	0%
Dietary Fiber 22.8g	0%
Total Sugars 38.5g
Protein 85.6g	0%

Vitamin D 429.2IU	0%
Calcium 711.7mg	0%
Iron 19.2mg	0%
Potassium 3376.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.0%

Protein: 27.1%

Carbs: 67.0%