Soy-Free Vietnamese Nem (Spring Rolls)

Delight in the vibrant flavors of these Soy-Free Vietnamese Nem (Spring Rolls), a fresh and healthy twist on a classic! Perfect for those seeking soy-free alternatives, this recipe features tender rice paper wrappers filled with an irresistible mix of crisp julienned vegetables, fragrant fresh herbs, plump shrimp, and silky vermicelli noodles. Each roll is a burst of texture and taste, complemented by a zesty, homemade dipping sauce made with lime juice, a soy-free fish sauce substitute, and a touch of honey or maple syrup. Quick to assemble and requiring no cooking, these spring rolls make an ideal light lunch, refreshing appetizer, or crowd-pleasing party food. Whether topped with crushed peanuts for added crunch or enjoyed as is, this dish is as visually stunning as it is delicious.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 12 pieces Cooked shrimp, peeled and sliced in half lengthwise
• 120 grams Cooked vermicelli rice noodles
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 6 pieces Lettuce leaves (butter lettuce or romaine)
• 12 leaves Fresh mint leaves
• 6 pieces Fresh cilantro sprigs
• 12 leaves Fresh basil leaves
• 30 grams Roasted peanuts, crushed (optional for garnish)
• 1 bowl Water for softening rice paper
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce substitute (use coconut aminos or salt + lime mix for soy-free alternative)
• 1 tablespoon Honey or maple syrup (for dipping sauce)
• 1 teaspoon Freshly grated garlic
• 0.5 teaspoon Freshly grated bird's eye chili (optional for heat)

Directions

Step 1

Prepare all the filling ingredients. Cook the vermicelli rice noodles according to package instructions, rinse with cool water, and drain well. Julienne the carrot and cucumber. Tear the lettuce leaves into manageable sizes for rolling.

Step 2

Prepare a large shallow bowl or plate with warm water. This will be used to soften the rice paper wrappers.

Step 3

Dip one rice paper wrapper into the warm water for 5-7 seconds until it begins to soften but still feels slightly firm. Remove and place it on a clean, damp kitchen towel or cutting board.

Step 4

Lay a piece of lettuce across the center of the rice paper. Then add a small amount of vermicelli noodles, a few julienned carrots, cucumber strips, a sprig of cilantro, 2 mint leaves, and 2 basil leaves.

Step 5

Place two shrimp halves (cut side down) on top of the vegetables if using. Make sure the shrimp are visible through the translucent rice paper for an aesthetic touch.

Step 6

To roll, fold the bottom edge of the rice paper tightly over the filling. Fold in the sides and then roll upwards tightly until sealed. Place the roll seam side down on a plate. Repeat with the remaining ingredients.

Step 7

To make the soy-free dipping sauce, mix lime juice, the soy-free fish sauce substitute, honey or maple syrup, garlic, and chili (if using) in a small bowl. Stir until well combined.

Step 8

Serve the spring rolls on a platter with the dipping sauce on the side. If desired, garnish with a sprinkle of crushed peanuts for extra flavor.

Nutrition Facts

Serving size	(832.5g)

Amount per serving	% Daily Value*
Calories	978.6

Total Fat 17.2g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 23.4mg	0%
Sodium 506.5mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 8.3g	0%
Total Sugars 25.8g
Protein 23.0g	0%

Vitamin D 21.5IU	0%
Calcium 153.8mg	0%
Iron 4.4mg	0%
Potassium 941.1mg	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: 15.4%

Protein: 9.1%

Carbs: 75.5%