Soy-Free Shrimp Rice Noodle Roll

Delight in the delicate elegance of this Soy-Free Shrimp Rice Noodle Roll, a gluten-free and dairy-free dish that’s as light as it is flavorful. Featuring tender shrimp sautéed with garlic and ginger, crisp julienned vegetables, and silky homemade rice noodle sheets, this recipe offers a refreshing twist on traditional dim sum. What sets this dish apart is the creamy coconut and sesame dipping sauce—a vibrant yet subtle accompaniment that balances each bite with nutty and citrusy notes. Perfect for a light lunch, appetizer, or party platter, these rolls are not only visually stunning but also easy to prepare in under an hour. Packed with fresh, wholesome ingredients and free of soy, this recipe is a must-try for anyone seeking a nutritious and allergen-friendly option.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Dried rice noodles
• 250 grams Shrimp, peeled and deveined
• 100 grams Rice flour
• 20 grams Cornstarch
• 20 grams Tapioca starch
• 500 milliliters Water
• 200 milliliters Coconut milk
• 2 tablespoons Seasame oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lime juice
• 0.5 pieces Cucumber, julienned
• 1 pieces Carrot, julienned

Directions

Step 1

Start by cooking the dried rice noodles according to package instructions, then drain them and set aside.

Step 2

In a mixing bowl, combine rice flour, cornstarch, and tapioca starch. Gradually add the water while stirring to make a smooth batter.

Step 3

Preheat a non-stick skillet over medium heat. Pour a thin layer of batter into the pan, tilting to spread it evenly. Cook until the edges start to release from the pan. Flip and cook for another 10 seconds. Transfer to a plate. Repeat with the remaining batter.

Step 4

In another skillet, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic, grated ginger, and shrimp, then season with salt and pepper. Cook the shrimp until pink and curled, approximately 3-4 minutes.

Step 5

To assemble the rolls, place a sheet of rice noodle on a clean surface, arrange a portion of cooked shrimp, julienned cucumber, and carrot along one edge, and gently roll up the noodle like a spring roll. Repeat with the remaining ingredients.

Step 6

For the dipping sauce, whisk together coconut milk, remaining sesame oil, lime juice, half of the chopped cilantro, and a pinch of salt in a bowl until well combined.

Step 7

Serve the shrimp rice noodle rolls with the coconut and sesame dipping sauce, garnished with the remaining cilantro.

Nutrition Facts

Serving size	(1482.8g)

Amount per serving	% Daily Value*
Calories	1852.3

Total Fat 32.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 488.2mg	0%
Sodium 2948.3mg	0%
Total Carbohydrate 307.1g	0%
Dietary Fiber 8.1g	0%
Total Sugars 19.2g
Protein 83.9g	0%

Vitamin D 0IU	0%
Calcium 241.3mg	0%
Iron 5.4mg	0%
Potassium 1302.2mg	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: 15.8%

Protein: 18.1%

Carbs: 66.1%