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Low-FODMAP Vietnamese Spring Rolls with Shrimp

Low-FODMAP Vietnamese Spring Rolls with Shrimp
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Hey friends! Looking for a light and fresh dish that’s super easy to whip up? Say hello to these Low-FODMAP Vietnamese Spring Rolls with Shrimp!

These spring rolls are perfect for warm days or whenever you want a snack that’s packed with flavor without any of the gut bomb side effects. Made with crunchy veggies, succulent shrimp, and gluten-free rice paper, these rolls are not just a treat for the taste buds but are also kind to your tummy.

You can customize these spring rolls with whatever fillings you like! Think shredded carrots, cucumber, or even avocado – the sky is the limit! Plus, they only take about 30 minutes to make, which means you can satisfy those cravings in no time. They’re also a fantastic option for meal prepping, making them easy to grab and go.

If you’ve been Googling “how to make low-FODMAP spring rolls” or “easy shrimp spring roll recipe,” then you’re in the right place! Let’s dive into this fresh culinary adventure and get those spring rolls rolling!

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Serving and Pairing Suggestions

These spring rolls are delightful on their own, but they also shine when served with a tasty dipping sauce! I recommend pairing them with Sweet Chili Sauce for a little kick or a homemade Spicy Asian Dipping Sauce for that extra zing.

You could level up your meal by adding some Vegetarian Spring Rolls with Sweet Chili Sauce to the table for a colorful platter. Got a gathering? Serve alongside Watermelon Agua Fresca for a refreshing drink that complements the fresh flavors. For a balanced meal, you could even serve these delicious shrimp rolls with Zucchini Noodles with Pesto. The combo will be a win!

Tips and Notes

  • Fresh Ingredients: Always use fresh shrimp and crunchy veggies for the best flavor and texture.
  • Rice Paper: If you’re new to working with rice paper, soak it just enough for it to become pliable but don’t over-soak.
  • Storage: These rolls are best enjoyed fresh. However, if you need to store them, wrap them in a damp paper towel and keep them covered in the fridge for a short time.
  • Dipping Sauce: Feel free to experiment with homemade dipping sauces like a peanut sauce or a simple lime vinaigrette!

Ready to roll? Grab your ingredients and let’s make these easy Low-FODMAP Vietnamese Spring Rolls with Shrimp a reality!

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Low-FODMAP Vietnamese Spring Rolls with Shrimp

Low-FODMAP Vietnamese Spring Rolls with Shrimp

These refreshing Vietnamese spring rolls are packed with shrimp and crunchy vegetables, making them perfect for a light meal or appetizer.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Vietnamese
Servings 4 servings
Calories 150 kcal

Equipment

  • 1 Large mixing bowl
  • 1 shallow dish for soaking rice papers
  • 1 Knife
  • 1 Cutting board
  • 1 serving platter

Ingredients
  

  • 8 rice papers - for wrapping
  • 1 pound cooked shrimp - peeled and deveined (use fresh or frozen; thaw if frozen)
  • 1 cup lettuce leaves - shredded (for crunch)
  • 1 cup carrot - julienned (adds sweetness and color)
  • 1 cup cucumber - julienned (refreshing)
  • 1/2 cup rice vermicelli noodles - cooked (softens the roll)
  • 1 tablespoon fresh mint - chopped (adds flavor)
  • 1 tablespoon fresh cilantro - chopped (optional but tasty)
  • Low-FODMAP dipping sauce - like soy sauce or a homemade peanut sauce

Instructions
 

  • Prepare all the vegetables by washing, peeling, and cutting them into thin strips.
  • Soak rice papers individually in warm water for 10-15 seconds until soft, then lay them flat on a cutting board.
  • On the lower third of the rice paper, layer a few pieces of shredded lettuce, shrimp, carrot, cucumber, rice vermicelli noodles, and herbs.
  • Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top to enclose the filling.
  • Repeat until all ingredients are used. Serve with your choice of low-FODMAP dipping sauce.

Notes

For added flavor, serve with a homemade peanut sauce. Adjust the amount of rice noodles based on your preference for filling. You can substitute shrimp with cooked chicken or tofu for a different protein option.

Nutrition

Serving: 100gCalories: 150kcalCarbohydrates: 30gProtein: 8gFat: 2gCholesterol: 150mgSodium: 200mgFiber: 2gSugar: 3g
Keyword healthy appetizer, shrimp recipe, spring rolls, Vietnamese food
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