Soy-Free Fresh Vietnamese Salad Rolls
Discover the vibrant flavors and wholesome goodness of Soy-Free Fresh Vietnamese Salad Rolls, the perfect combination of freshness and simplicity. These light and healthy rolls are packed with crisp julienned vegetables, tender shrimp, fragrant herbs like mint and cilantro, and delicate rice vermicelli noodles, all wrapped in chewy rice paper. What sets this recipe apart is its allergy-friendly twist: a creamy, savory almond butter dipping sauce that replaces traditional soy-based ingredients. Quick to prepare and bursting with color, these refreshing salad rolls make for an impressive appetizer, a light lunch, or even a crowd-pleasing party snack. Ideal for those seeking a soy-free, gluten-free, and nutritious meal option!
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Ingredients
- 8 pieces Rice paper wrappers
- 125 grams Rice vermicelli noodles
- 16 pieces Cooked shrimp, deveined and peeled
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 8 leaves Lettuce leaves
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro or coriander leaves
- 60 grams Almond butter
- 30 milliliters Lime juice
- 15 milliliters Honey
- 15 milliliters Fish sauce
- 1 clove Garlic, minced
- 1 teaspoon Chili flakes
- 30 milliliters Water
Directions
Step 1
Boil water in a medium pot and cook rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Step 2
To prepare the dipping sauce, combine almond butter, lime juice, honey, fish sauce, minced garlic, chili flakes, and water in a small bowl. Mix until smooth and well-blended. Adjust consistency with more water if needed.
Step 3
Prepare a shallow dish filled with warm water to soften the rice paper wrappers.
Step 4
Dip one rice paper wrapper into the warm water for about 15-20 seconds or until soft and pliable.
Step 5
Place the softened rice paper on a clean, damp kitchen towel or a flat surface.
Step 6
Lay a piece of lettuce on the bottom third of the wrapper. Arrange a small bundle of rice vermicelli noodles, 2 pieces of shrimp, a few strips of carrot, cucumber, and red bell pepper, and 2 leaves each of mint and cilantro over the lettuce.
Step 7
Fold the sides of the rice paper over the filling, then tightly roll it up from the bottom. Repeat with the remaining wrappers and fillings.
Step 8
Serve the salad rolls immediately with the almond butter dipping sauce on the side.
Nutrition Facts
| Serving size | (859.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1447.9 |
| Total Fat 36.3g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 312.5mg | 0% |
| Sodium 1808.7mg | 0% |
| Total Carbohydrate 212.7g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 27.9g | |
| Protein 69.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 363.8mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1799.8mg | 0% |
Source of Calories