Gluten Free Shrimp Spring Rolls
Total time40 min
Prep time30 min
Cook time10 min
4.6(19)
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Learn more →Ingredients
4 servings
For the rolls
- 4 oz rice vermicelli noodles
- 1 lb large shrimp (21–25 count), peeled and deveined
- 8 rice paper wrappers (8.5-inch rounds)
- 1 cup shredded romaine lettuce
- 1 medium carrot, peeled and julienned
- 1 english cucumber, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Cook the rice vermicelli according to package directions until tender, about 3–4 minutes in boiling water. Drain, rinse under cold water until cool, and set aside.
- 2
Fill the medium saucepan with water and bring to a boil. Add the shrimp and cook until pink, curled, 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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