Low FODMAP Easy Spring Rolls
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Learn more →Ingredients
4 servings
For the rolls
- 4 oz rice vermicelli noodles
- 12 medium shrimp (about 6 oz), peeled and deveined
- 12 rice paper wrappers (8.5-inch rounds)
- 1 cup shredded red cabbage
Ingredient noteA serving of up to about 3/4 cup of red cabbage is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid red cabbage, please tap it and change its rating to Red.
- 1 medium carrot, julienned
- 1 english cucumber, cut into thin matchsticks
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
For the dipping sauce
- ¼ cup creamy peanut butter
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp sesame oil
- 1 clove garlic, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2–4 tbsp warm water
- 1 tsp sriracha (optional)
Can be omittedsriracha
Instructions
- 1
Cook the rice vermicelli in a medium saucepan of boiling water according to package directions, until tender, about 3–4 minutes. Drain, rinse under cold water, and set aside.
- 2
Bring a large skillet of water to a gentle simmer over medium heat. Add the shrimp and cook until pink and opaque throughout, about 2–3 minutes. Transfer to a cutting board, let cool slightly, then slice each shrimp in half lengthwise.
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