Low Sodium Fresh Spring Rolls

Experience a burst of fresh, vibrant flavors with these Low Sodium Fresh Spring Rolls – a guilt-free, nutrient-packed appetizer or light meal. This recipe combines delicate rice paper wrappers filled with crisp julienned vegetables, creamy avocado slices, succulent cooked shrimp, and fragrant fresh herbs like mint, basil, and cilantro. Wrapped up like a handheld salad, these spring rolls are as visually stunning as they are delicious. Paired with a simple, low-sodium soy dipping sauce enhanced with a splash of rice vinegar and a sprinkle of toasted sesame seeds, they deliver light, clean flavors without compromising on taste. Perfect for a quick and healthy 30-minute recipe, these colorful and satisfying rolls are a must-try for those looking for a low-sodium, gluten-free, and refreshing dish!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Rice paper wrappers
• 100 grams Vermicelli noodles
• 1 medium, julienned Carrot
• 1 medium, julienned Cucumber
• 1 medium, julienned Red bell pepper
• 20 leaves Fresh mint leaves
• 20 leaves Fresh basil leaves
• 1 small bunch Fresh cilantro
• 1 medium, sliced Avocado
• 200 grams, peeled and deveined Cooked shrimp
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon, toasted Sesame seeds

Directions

Step 1

Bring a small pot of water to a boil and cook the vermicelli noodles according to package instructions, usually 3-5 minutes. Once cooked, drain and rinse under cold water. Set aside.

Step 2

Prepare all the vegetables: julienne the carrot, cucumber, and red bell pepper; slice the avocado; and pluck the mint leaves, basil leaves, and cilantro leaves.

Step 3

Fill a large shallow dish or pie plate with warm water. Immerse one rice paper wrapper into the warm water and let it soften for about 15-20 seconds. Remove and lay it flat on a clean surface or a damp towel.

Step 4

Start by placing a small amount of cooked vermicelli noodles on the bottom third of the rice paper. Layer with a mix of carrot, cucumber, red bell pepper, avocado slices, and 2-3 shrimp pieces.

Step 5

Add 3-4 mint leaves, a few basil leaves, and some cilantro on top of the filling.

Step 6

Fold the bottom of the rice paper over the filling, then fold in the sides and roll up tightly, similar to a burrito. Repeat with the remaining ingredients to make all the rolls.

Step 7

For the dipping sauce, combine the low sodium soy sauce and rice vinegar in a small bowl. Sprinkle with toasted sesame seeds.

Step 8

Serve the spring rolls fresh with the dipping sauce on the side.

Nutrition Facts

Serving size	(1010.0g)

Amount per serving	% Daily Value*
Calories	1369.2

Total Fat 33.5g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 400mg	0%
Sodium 1837.9mg	0%
Total Carbohydrate 213.2g	0%
Dietary Fiber 25.2g	0%
Total Sugars 13.4g
Protein 73.4g	0%

Vitamin D 0IU	0%
Calcium 332.6mg	0%
Iron 12.4mg	0%
Potassium 1854.5mg	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: 20.8%

Protein: 20.3%

Carbs: 58.9%