A plate of low FODMAP spring rolls with shrimp

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.

Low FODMAP spring rolls met pindasaus

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!

Iemand die een low FODMAP spring roll met garnalen vasthoudt
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Iemand die een low FODMAP spring roll met garnalen vasthoudt

Low FODMAP fresh shrimp spring rolls

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  • Author: Karlijn
  • Total Time: 30 min
  • Servings: 2 servings 1x
  • Diet: Gluten Free


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


  1. Defrost the shrimp if you use frozen shrimp.
  2. Place the shrimp in a pan and cover them with a layer of water, just above the shrimp.
  3. Cook the shrimp for 1-2 minutes until they are nicely pink. Drain and rinse with cold water.
  4. Cook the rice noodles according to the instructions on the package. Then drain and rinse with cold water.
  5. Cut the cucumber into thin strips and the carrot too, if you are not using a ready-made carrot julienne.
  6. Wash the lettuce leaves and cut them into pieces.
  7. Prepare the shrimp and rice sheets.
  8. Put warm water on a deep plate or flat dish.
  9. Dip a rice sheet in the water for a maximum of 5 seconds.
  10. Remove and place on a plate or cutting board.
  11. Place some lettuce on the left side of the rice sheet. Place some strips of cucumber and carrot on top.
  12. And also put a few leaves of mint and coriander on top.
  13. Place the shrimp in the middle of the rice sheet. Make sure you leave some space at the top and bottom.
  14. Put some rice noodles on top of the vegetables.
  15. Fold the sides of the rice sheet towards the center. Then roll up the rice sheet tightly from left to right.
  16. Set aside and repeat for the other rice sheets.

For the peanut sauce

  1. Peel the ginger and finely chop it. Put in a bowl.
  2. Add the peanut butter, soy sauce, rice vinegar, and water and stir well.
  3. Finely chop some peanuts and add them to the peanut sauce.
  4. Serve the spring rolls with the peanut sauce.
  • Prep Time: 30 min
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Asian
Low FODMAP spring rolls met garnalen op een bord met een pindasaus erbij

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

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  • Anna Wilmink says:

    Hi, wat een lekker recept. Weet je misschien hoelang deze houdbaar zijn nadat je de hebt gemaakt?

    • Karlijn says:

      Springrolls zijn vers wel het allerlekkerst. Je kunt ze eventueel de dag van te voren maken en dan bijv. de volgende dag meenemen voor de lunch, als je ze in de koelkast bewaart. Maar ik zou ze niet langer dan een dag bewaren.

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