Low FODMAP Gluten Free Shrimp Rice Paper Rolls
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Learn more āIngredients
4 servings
For the rolls
- 3 oz rice vermicelli noodles
- 1 lb large shrimp, peeled and deveined
- 8 rice paper wrappers (8.5-inch rounds)
- 1 medium carrot, peeled and cut into thin matchsticks
- 1 english cucumber, cut into thin matchsticks
- 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 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 avocado, thinly sliced (optional)
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 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 tsp fresh ginger, finely grated
- Ā½ tsp red pepper flakes (optional)
Instructions
- 1
Cook the rice vermicelli according to package directions, usually 3ā4 minutes in boiling water, until tender but not mushy. Drain, rinse under cold water, and set aside.
- 2
Fill the medium saucepan with water and bring to a boil. Add the shrimp and cook for 2ā3 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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