Low FODMAP Easy Spring Rolls

Total time40 min

Prep time30 min

Cook time10 min

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Ingredients

4 servings

For the rolls

4 oz rice vermicelli noodles
KA-ME Rice Sticks Vermicelli - 8 Oz A Taste of Thai Vermicelli Rice Noodles- 8.8 Oz Signature Select Rice Noodles Vermicelli Style - 8 OZ Mama Instant Rice Vermicelli Noodles Asian Best Rice Vermicelli Bánh Hỏi
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12 medium shrimp (about 6 oz), peeled and deveined
12 rice paper wrappers (8.5-inch rounds)
1 cup shredded red cabbage
Ingredient note
A 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 tip
Use 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 tip
Swap 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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