Heart-Healthy Shrimp Rice Noodle Roll
Light, refreshing, and packed with wholesome ingredients, these Heart-Healthy Shrimp Rice Noodle Rolls are the perfect guilt-free indulgence. Featuring tender shrimp, vibrant julienned vegetables like carrot, cucumber, and red bell pepper, and fresh herbs such as mint and cilantro, all tucked into delicate rice paper wraps, this recipe is as visually stunning as it is delicious. Paired with a tangy homemade dipping sauce made from low-sodium soy sauce, lime juice, and honey, these rolls offer a satisfying balance of flavor and nutrition. Ready in just 30 minutes, this dish is a fantastic appetizer or light meal that’s low in sodium and naturally gluten-free—perfect for those seeking a heart-smart culinary option. Bring a touch of elegance and healthfulness to your table with these easy-to-make shrimp rice noodle rolls!
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Ingredients
- 200 grams Medium shrimp, peeled and deveined
- 100 grams Rice noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 0.5 medium Red bell pepper, thinly sliced
- 10 leaves Fresh mint leaves
- 10 leaves Fresh cilantro leaves
- 8 sheets Rice paper wrappers
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 1 teaspoon Sesame oil
- 50 milliliters Water
Directions
Step 1
Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and set aside to cool.
Step 2
Cook the rice noodles according to package instructions, usually by soaking them in hot water for about 5 minutes until soft. Drain and rinse under cold water to stop the cooking process.
Step 3
Prepare the dipping sauce by combining the low-sodium soy sauce, lime juice, honey, minced garlic, and sesame oil in a small bowl. Add water to thin the consistency as desired and mix well.
Step 4
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds to soften, then lay it flat on a clean surface.
Step 5
In the center of the rice paper wrap, layer a few mint and cilantro leaves, a small bundle of cooked rice noodles, pieces of shrimp, and a bit of carrot, cucumber, and red bell pepper.
Step 6
Fold the sides of the rice paper over the filling, then roll it up tightly from bottom to top to enclose the filling. Repeat with the remaining wrappers and fillings.
Step 7
Arrange the shrimp rice noodle rolls on a serving platter and serve immediately with the dipping sauce on the side.
Nutrition Facts
| Serving size | (766.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 830.0 |
| Total Fat 17.8g | 0% |
| Saturated Fat 2.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 390.6mg | 0% |
| Sodium 1721.4mg | 0% |
| Total Carbohydrate 114.5g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 14.2g | |
| Protein 60.4g | 0% |
| Vitamin D 357.6IU | 0% |
| Calcium 171.5mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1134.7mg | 0% |
Source of Calories