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!
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!
Low-FODMAP Vietnamese Spring Rolls with Shrimp
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.