Nut-Free Vietnamese Nem (Spring Rolls)

Delight in the vibrant, fresh flavors of these Nut-Free Vietnamese Nem (Spring Rolls), a wholesome twist on a beloved classic. Perfect for allergy-conscious eaters, these rice paper wraps are packed with tender shrimp, crisp julienned vegetables, fragrant mint, and cilantro, all bundled with rice vermicelli noodles and lettuce for a light yet satisfying bite. Paired with a tangy, nut-free dipping sauce made from soy sauce, lime juice, and a hint of heat from optional chili flakes, this recipe is a refreshing alternative to heavier fare. With minimal prep time and no cooking required, these spring rolls are an easy, healthy meal or appetizer that’s as visually stunning as it is delicious. Perfectly suited for those seeking nut-free recipes, gluten-free options, or simply a flavorful Asian-inspired dish, these rolls are best served fresh for optimal crunch and zesty flavor.

Nutriscore Rating: 71/100

Prep Time:35 mins

Cook Time:0 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 150 grams Cooked rice vermicelli noodles
• 12 pieces Shrimp, cooked and sliced in half lengthwise
• 6 pieces Lettuce leaves, large
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 12 pieces Fresh mint leaves
• 12 sprigs Fresh cilantro leaves
• 3 tablespoons Soy sauce
• 2 tablespoons Lime juice, freshly squeezed
• 1 teaspoon Sugar
• 1 teaspoon Rice vinegar
• 0.5 teaspoons Chili flakes (optional)

Directions

Step 1

Prepare all the filling ingredients in advance. Wash and dry the lettuce leaves. Julienne the carrot and cucumber into thin strips. Cook and drain the rice vermicelli noodles according to package instructions. Slice the cooked shrimp in half lengthwise, and set everything aside.

Step 2

Fill a shallow dish with warm water. Dip a single rice paper wrapper into the water for 5-7 seconds until soft and pliable, then lay it flat on a clean work surface or damp kitchen towel.

Step 3

Place a halved lettuce leaf on the bottom third of the rice paper wrapper. Add a small handful of rice vermicelli noodles, a few strips of carrot and cucumber, and 2 pieces of shrimp. Top with 1 mint leaf and 1 sprig of cilantro.

Step 4

Gently fold the sides of the rice paper wrapper inward, then roll it tightly from the bottom up to form a sealed spring roll. Repeat the process with the remaining ingredients and wrappers.

Step 5

To prepare the nut-free dipping sauce, combine soy sauce, lime juice, sugar, rice vinegar, and optional chili flakes in a small bowl. Stir until the sugar is fully dissolved, then transfer to a serving dish.

Step 6

Serve the spring rolls fresh alongside the nut-free dipping sauce, or cover and refrigerate to enjoy within a few hours.

Nutrition Facts

Serving size	(627.3g)

Amount per serving	% Daily Value*
Calories	751.3

Total Fat 3.2g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 117.2mg	0%
Sodium 1927.0mg	0%
Total Carbohydrate 155.4g	0%
Dietary Fiber 6.1g	0%
Total Sugars 10.7g
Protein 29.8g	0%

Vitamin D 107.3IU	0%
Calcium 153.1mg	0%
Iron 4.4mg	0%
Potassium 952.6mg	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: 3.7%

Protein: 15.5%

Carbs: 80.8%