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.
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
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