Nut-Free Fresh Spring Rolls
Brighten up your mealtime with these Nut-Free Fresh Spring Rolls—healthy, vibrant, and bursting with flavor! Packed with juicy shrimp, refreshing mint and cilantro, and crisp julienned vegetables like carrot, cucumber, and red bell pepper, these rolls are wrapped in delicate rice paper for a beautiful, handheld masterpiece. Made nut-free and paired with a tangy soy-lime dipping sauce accented by garlic and a hint of spice, they’re perfect for allergy-friendly entertaining or as a light lunch option. Ready in under 30 minutes, this no-cook recipe is as easy as it is nutritious, offering a guilt-free indulgence packed with fresh textures and zesty flavors. Perfect for meal prep or serving as an eye-catching appetizer, these spring rolls are a refreshing way to elevate any table.
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Ingredients
- 8 Rice paper wrappers
- 200 grams Cooked shrimp, peeled and deveined
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 30 grams Fresh mint leaves
- 30 grams Fresh cilantro leaves
- 8 large Lettuce leaves
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Red chili flakes
Directions
Step 1
1. Begin by preparing the rice vermicelli noodles according to the package instructions. Once cooked, drain them, rinse with cold water, and set aside.
Step 2
2. Prepare the dipping sauce by combining soy sauce, lime juice, honey, minced garlic, and red chili flakes in a small bowl. Stir well and adjust seasoning to taste.
Step 3
3. Prepare the vegetables by julienning the carrot, cucumber, and bell pepper. Wash and pat dry the mint and cilantro leaves.
Step 4
4. Get a large bowl of warm water ready to soften the rice paper wrappers.
Step 5
5. Dip one rice paper wrapper in the warm water for about 15-20 seconds or until it becomes pliable. Be careful not to over-soak.
Step 6
6. Lay the softened wrapper on a clean, flat surface. Place a lettuce leaf in the center.
Step 7
7. Add a small portion of the rice noodles, followed by a few pieces of shrimp, and a mix of julienned carrot, cucumber, and bell pepper.
Step 8
8. Add a few mint and cilantro leaves on top.
Step 9
9. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly until everything is enclosed. Press gently to seal.
Step 10
10. Repeat the process with the remaining ingredients.
Step 11
11. Serve the fresh spring rolls with the prepared dipping sauce on the side.
Nutrition Facts
| Serving size | (937.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1071.4 |
| Total Fat 5.2g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 390.6mg | 0% |
| Sodium 2123.5mg | 0% |
| Total Carbohydrate 195.7g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 30.4g | |
| Protein 69.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 316.0mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1847.8mg | 0% |
Source of Calories