These fresh, vibrant rolls are everything you want in a light meal — colorful, satisfying, and packed with crisp vegetables, tender shrimp, and fragrant herbs all tucked into a delicate rice paper wrapper. The combination of cool cucumber and carrot matchsticks, shredded red cabbage, fresh mint, and cilantro makes every bite feel bright and alive. A tamari-based dipping sauce — made with lime juice, honey, sesame oil, and fresh ginger — ties it all together with a punchy, savory-sweet kick. The good news for anyone avoiding gluten is that every component here is naturally free of wheat: rice vermicelli, rice paper wrappers, and tamari instead of regular soy sauce do all the heavy lifting without any substitutions that feel like a compromise. Rolling technique is the only real skill involved, and the instructions walk you through it step by step so even first-timers end up with tight, beautiful rolls. This recipe makes 8 rolls and serves 4, so it works equally well as a starter or a full weeknight dinner.
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Cook the rice vermicelli according to package directions, usually 3–4 minutes in boiling water, until tender but not mushy. Drain, rinse under cold water, and set aside.
Fill the medium saucepan with water and bring to a boil. Add the shrimp and cook for 2–3 minutes, until pink, curled, and opaque throughout with no translucent gray at the center. Drain and transfer to a cutting board. Once cool enough to handle, slice each shrimp in half lengthwise.
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