Low FODMAP shrimp spring rolls
I realized that I have never shared a recipe for low FODMAP spring rolls on my blog. While spring rolls have been one of my favorite Asian dishes for years.
In 2014 I spent 6 weeks in Vietnam and enjoyed spring rolls there very often. Both fresh spring rolls, as you will see in this recipe, and deep-fried spring rolls. Both are super tasty.
I love spring rolls so much because they are a wonderfully light starter full of fresh ingredients. Rice vermicelli, shrimp, lettuce, vegetables, and fresh herbs such as mint and coriander (if you like).
And you usually dip the spring rolls in a delicious dipping sauce.
I also think these rolls are ideal to eat for lunch, but they are also good for dinner.
Then I often fill them a bit more by adding egg, for example. And then it’s a great filling meal.
The ingredients of the low FODMAP spring rolls
For these low FODMAP spring rolls, I chose the following ingredients:
- Rice sheets: you need these for the outside of the spring rolls
- Rice vermicelli
- Fresh shrimp
- Cucumber, cut into thin strips
- Carrots, cut into thin strips (I usually buy them pre-cut)
- Fresh mint
- Fresh coriander
And I made my own delicious Asian peanut sauce to dip the spring rolls in. Hmm, I’m getting hungry again as I write this. Fast forward to the recipe!Print
Delicious low FODMAP spring rolls with shrimp, cucumber, carrot, and fresh herbs. A nice light meal. Gluten-free and lactose-free.
- 200 g (7 oz) shrimp
- 100 g (3.5 oz) of rice noodles
- 1 pack of rice paper
- 1 head of romaine lettuce
- A handful of fresh mint
- A handful of fresh coriander
- 100 g (3.5 oz) cucumber, julienne cut
- 100 g (3.5 oz) carrot, julienne cut
For the peanut sauce
- 3 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp fresh ginger, sliced
- 4 tbsp hot water
- Defrost the shrimp if you use frozen shrimp.
- Place the shrimp in a pan and cover them with a layer of water, just above the shrimp.
- Cook the shrimp for 1-2 minutes until they are nicely pink. Drain and rinse with cold water.
- Cook the rice noodles according to the instructions on the package. Then drain and rinse with cold water.
- Cut the cucumber into thin strips and the carrot too, if you are not using a ready-made carrot julienne.
- Wash the lettuce leaves and cut them into pieces.
- Prepare the shrimp and rice sheets.
- Put warm water on a deep plate or flat dish.
- Dip a rice sheet in the water for a maximum of 5 seconds.
- Remove and place on a plate or cutting board.
- Place some lettuce on the left side of the rice sheet. Place some strips of cucumber and carrot on top.
- And also put a few leaves of mint and coriander on top.
- Place the shrimp in the middle of the rice sheet. Make sure you leave some space at the top and bottom.
- Put some rice noodles on top of the vegetables.
- Fold the sides of the rice sheet towards the center. Then roll up the rice sheet tightly from left to right.
- Set aside and repeat for the other rice sheets.
For the peanut sauce
- Peel the ginger and finely chop it. Put in a bowl.
- Add the peanut butter, soy sauce, rice vinegar, and water and stir well.
- Finely chop some peanuts and add them to the peanut sauce.
- Serve the spring rolls with the peanut sauce.
- Prep Time: 30 min
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Keywords: low FODMAP shrimp spring rolls, low FODMAP spring rolls, shrimp spring rolls, spring rolls with peanut sauce
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen