Low Sodium Vietnamese Nem (Spring Rolls)

Experience the vibrant flavors of Vietnam with this Low Sodium Vietnamese Nem (Spring Rolls) recipe, a lighter take on the classic dish that doesn’t compromise on taste. These refreshing rolls are packed with crisp julienned vegetables like carrot, cucumber, and red bell pepper, complemented by tender shrimp, aromatic fresh herbs, and chewy rice vermicelli noodles all encased in delicate rice paper wrappers. Paired with a flavorful low-sodium dipping sauce made from soy sauce, lime juice, honey, garlic, and a hint of chili, these spring rolls are a healthy, customizable, and utterly satisfying appetizer or light meal. Perfect for those seeking a heart-smart, low-sodium option without sacrificing the bold and fresh essence of Vietnamese cuisine.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 sheets Rice paper wrappers
• 100 grams Cooked rice vermicelli noodles
• 8 pieces Shrimp, cooked and sliced in half lengthwise
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 0.5 piece Red bell pepper, julienned
• 16 leaves Fresh mint leaves
• 16 leaves Fresh Thai basil leaves
• 16 leaves Fresh cilantro leaves
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Honey
• 1 clove Garlic, minced
• 1 tablespoon Rice vinegar
• 0.25 teaspoons Chili flakes (optional)

Directions

Step 1

Prepare all the vegetables by washing and julienning the carrot, cucumber, and red bell pepper into thin strips.

Step 2

Cook the rice vermicelli noodles according to the package instructions, drain, and allow to cool.

Step 3

Slice the cooked shrimp in half lengthwise.

Step 4

Prepare the dipping sauce by whisking together the low-sodium soy sauce, lime juice, honey, minced garlic, rice vinegar, and chili flakes (if using). Adjust sweetness or acidity to taste and set aside.

Step 5

Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until softened but still slightly firm. Place it on a clean, damp kitchen towel or cutting board.

Step 6

Layer a small amount of rice vermicelli, carrots, cucumber, red bell pepper, 2 mint leaves, 2 Thai basil leaves, and 2 cilantro leaves onto the bottom third of the rice paper. Place 2 shrimp halves above the vegetable filling closer to the top of the paper for a visually appealing roll.

Step 7

Fold the sides of the rice paper toward the center, then tightly roll from the bottom up, enclosing the filling. Ensure the roll is sealed. Repeat with the remaining ingredients.

Step 8

Serve the fresh spring rolls with the prepared low-sodium dipping sauce.

Nutrition Facts

Serving size	(559.0g)

Amount per serving	% Daily Value*
Calories	555.4

Total Fat 2.3g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 78.1mg	0%
Sodium 1150.3mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 6.2g	0%
Total Sugars 14.1g
Protein 22.7g	0%

Vitamin D 71.5IU	0%
Calcium 132.1mg	0%
Iron 4.9mg	0%
Potassium 777.4mg	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: 3.6%

Protein: 15.8%

Carbs: 80.7%