Gluten-Free Vietnamese Nem (Spring Rolls)
Experience the fresh, vibrant flavors of Vietnam with these Gluten-Free Vietnamese Nem (Spring Rolls), a healthy and delicious option that's perfect for lunch, appetizers, or light dinners. Wrapped in delicate gluten-free rice paper, these spring rolls are packed with crisp, colorful vegetables like julienned carrots and cucumber, tender rice vermicelli noodles, succulent shrimp, and a fragrant trio of fresh mint, cilantro, and Thai basil. Paired with a tangy, savory dipping sauce made from gluten-free tamari, lime juice, and optional creamy peanut butter, these rolls are as satisfying as they are effortless to make. Ready in just 35 minutes, this recipe is a must-try for anyone seeking a naturally gluten-free, customizable dish that boasts vibrant flavors and wholesome ingredients. Perfect for meal prepping or entertaining, these spring rolls are sure to impress your taste buds and your guests!
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Ingredients
- 12 pieces Rice paper wrappers (gluten-free)
- 100 grams Rice vermicelli noodles (gluten-free)
- 200 grams Shrimp, cooked and peeled
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 6 leaves Lettuce leaves (butter or romaine)
- 30 grams Fresh mint leaves
- 30 grams Fresh cilantro leaves
- 30 grams Fresh Thai basil leaves
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Peanut butter (optional, for dipping sauce)
- 1 tablespoon Rice vinegar
- 2 tablespoons Lime juice
- 1 teaspoon Honey or maple syrup
- 1 clove Garlic clove, finely minced
- 2 tablespoons Water
Directions
Step 1
Cook the rice vermicelli noodles according to the package instructions, typically soaking them in boiling water for 3-5 minutes until tender. Drain and rinse with cold water, then set aside.
Step 2
Prepare all your vegetables and herbs. Julienne the carrots and cucumbers, wash and dry the lettuce leaves, and pick the mint, cilantro, and basil leaves from their stems.
Step 3
If using shrimp, ensure they're cooked, peeled, and deveined. Slice the shrimp in half lengthwise for easier rolling.
Step 4
Fill a large shallow bowl with warm water. Working one at a time, dip a rice paper wrapper into the warm water for 5 seconds until softened, then place it on a damp, clean kitchen towel or cutting board.
Step 5
On the lower third of the rice paper, place a lettuce leaf as the base, followed by a small handful of rice noodles, a few julienned carrots and cucumbers, and a mix of fresh herbs. Layer with 2-3 shrimp halves if using.
Step 6
Fold the sides of the wrapper inward over the filling, then tightly roll from the bottom up to form a cylinder. Repeat with the remaining ingredients.
Step 7
To make the dipping sauce, whisk together the tamari, peanut butter (if using), rice vinegar, lime juice, honey or maple syrup, garlic, and water in a small bowl until smooth.
Step 8
Serve the gluten-free spring rolls immediately with the dipping sauce on the side, or cover them with a damp paper towel and plastic wrap to keep them fresh for up to 2 hours before serving.
Nutrition Facts
| Serving size | (1186.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1463.3 |
| Total Fat 21.1g | 0% |
| Saturated Fat 3.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 390.6mg | 0% |
| Sodium 3619.5mg | 0% |
| Total Carbohydrate 244.3g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 17.3g | |
| Protein 84.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 403.6mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 2080.7mg | 0% |
Source of Calories