Low Sodium Shrimp Spring Rolls

Delight in the fresh, vibrant flavors of Low Sodium Shrimp Spring Rolls, a healthier twist on the classic Vietnamese favorite. These light yet satisfying rolls feature tender shrimp, crisp julienned vegetables, silky rice vermicelli, and aromatic herbs like mint and cilantro, all wrapped in delicate rice paper. A sprinkle of unsalted chopped peanuts adds a delightful crunch, while a zesty homemade dipping sauce, crafted with reduced-sodium soy sauce, honey, ginger, and garlic, ties it all together. Perfect for a quick appetizer or nutritious meal, these spring rolls are low in sodium yet bursting with flavor, offering a guilt-free indulgence that’s easy to prepare in just 35 minutes. Whether you’re looking for a refreshing lunch, party starter, or light dinner, these shrimp spring rolls deliver wholesome satisfaction with every bite.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 6

Ingredients

• 12 pieces Rice paper wrappers
• 12 medium Shrimp, peeled and deveined
• 100 grams Rice vermicelli noodles
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 small Red bell pepper, julienned
• 12 leaves Fresh mint leaves
• 12 sprigs Fresh cilantro sprigs
• 6 large Lettuce leaves, butter or romaine
• 2 tablespoons Unsalted raw peanuts, chopped
• 2 tablespoons Unsalted rice vinegar
• 1 tablespoon Reduced-sodium soy sauce
• 1 teaspoon Honey
• 1 teaspoon Ginger, freshly grated
• 1 clove Garlic, minced
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Begin by cooking the vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5 minutes until softened. Drain and set aside.

Step 2

While the noodles are soaking, bring a pot of water to a boil and cook the shrimp for about 2-3 minutes until they turn pink and opaque. Immediately transfer to a bowl of ice water to cool and stop the cooking process. Once cooled, pat dry and set aside.

Step 3

Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Tear the lettuce leaves into rough halves so they fit better in the rolls.

Step 4

To make the dipping sauce, in a small bowl, combine rice vinegar, reduced-sodium soy sauce, honey, grated ginger, minced garlic, and red chili flakes. Stir until well mixed and set aside.

Step 5

Fill a large, shallow bowl with warm water. Working with one rice paper wrapper at a time, immerse it in the water for about 10 seconds until it softens. Lay the softened wrapper out on a clean, flat surface.

Step 6

On the lower third of the wrapper, place a half lettuce leaf. On top of the lettuce, layer a small bundle of noodles, a few slices of carrot, cucumber, and bell pepper, 1 shrimp, and a few leaves each of mint and cilantro. Sprinkle some chopped peanuts over the top.

Step 7

Fold the sides of the wrapper in over the filling, then carefully roll from the bottom to the top, ensuring a tight envelope. Continue with the remaining wrappers and filling ingredients.

Step 8

Serve the spring rolls with the dipping sauce on the side. For the best flavor, enjoy immediately after preparation.

Nutrition Facts

Serving size	(966.8g)

Amount per serving	% Daily Value*
Calories	1193.4

Total Fat 12.0g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat g
Cholesterol 351.5mg	0%
Sodium 1023.2mg	0%
Total Carbohydrate 209.8g	0%
Dietary Fiber 12.3g	0%
Total Sugars 18.9g
Protein 67.0g	0%

Vitamin D 0IU	0%
Calcium 267.9mg	0%
Iron 7.4mg	0%
Potassium 2045.7mg	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: 8.9%

Protein: 22.1%

Carbs: 69.1%