Whole30 Fresh Rice Paper Rolls
Bright, refreshing, and perfect for clean eating, these Whole30 Fresh Rice Paper Rolls are a vibrant take on a classic appetizer, tailored to fit your Whole30 lifestyle. Packed with tender shrimp, crisp julienned vegetables, creamy avocado, and fragrant herbs like mint, cilantro, and basil, each roll delivers a delightful mix of flavors and textures. The homemade dipping sauce, made with creamy cashew butter, tangy lime juice, coconut aminos, fresh ginger, and garlic, adds a savory, slightly nutty finish that pairs beautifully with the rolls. Ready in just 40 minutes, this recipe is ideal for a healthy lunch, dinner, or appetizer and is gluten-free, dairy-free, and free of added sugars. Perfect for meal prep or entertaining, these rice paper rolls are a refreshing, wholesome bite you'll want on repeat!
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Ingredients
- 12 sheets rice paper wrappers
- 12 pieces medium shrimp, peeled and deveined
- 1 medium carrot, julienned
- 0.5 medium cucumber, julienned
- 0.5 medium bell pepper, julienned
- 1 cup red cabbage, shredded
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.5 cup fresh basil leaves
- 1 medium avocado, sliced
- 2 tablespoons lime juice
- 0.25 cup raw cashew butter
- 2 tablespoons coconut aminos
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Directions
Step 1
Begin by preparing all the vegetables. Julienne the carrot, cucumber, and bell pepper. Shred the red cabbage, and slice the avocado. Set aside.
Step 2
Cook the shrimp by bringing a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and set aside to cool.
Step 3
In a small bowl, prepare the dipping sauce by mixing the lime juice, cashew butter, coconut aminos, grated ginger, and minced garlic until smooth. Adjust seasoning as needed.
Step 4
Fill a shallow dish with warm water. Working one at a time, soak a sheet of rice paper for about 15-20 seconds until pliable but not too soft.
Step 5
Place the softened rice paper on a clean, flat surface like a cutting board.
Step 6
In the center of the rice paper, layer a bit of red cabbage, carrot, cucumber, bell pepper, a couple of mint, cilantro, and basil leaves, about 3 shrimp, and a slice of avocado.
Step 7
Fold the bottom of the wrapper tightly over the filling, fold in the sides, and then roll the wrapper tightly to form the roll.
Step 8
Repeat the process with the remaining rice paper sheets and fillings.
Step 9
Serve immediately with the prepared dipping sauce.
Nutrition Facts
| Serving size | (1104.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1397.7 |
| Total Fat 61.7g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 8.6g | |
| Cholesterol 234.4mg | 0% |
| Sodium 1129.4mg | 0% |
| Total Carbohydrate 179.1g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 30.1g | |
| Protein 56.9g | 0% |
| Vitamin D 214.6IU | 0% |
| Calcium 661.4mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 3187.1mg | 0% |
Source of Calories