Description
Fresh low FODMAP spring rolls with shrimps. Delicious spring rolls with a lot of vegetables, fresh herbs and shrimps. Healthy and fun to make. Also gluten-free and lactose-free.
Ingredients
Scale
- 8 rice paper wrappers
- 200 g shrimps
- 100 g grated carrot
- 100 g cucumber, in thin strips
- 100 g thin rice noodles
- Fresh mint and fresh cilantro to taste
- Optional: lettuce
- Optional: unsalted peanuts
- Soy sauce
- Fish sauce
- A splash of lemon juice
Instructions
- Cut the vegetables into thin strips and prepare all ingredients for the spring rolls.
- I used frozen shrimps, so I first defrosted them and fried them.
- Boil the rice noodles according to the instructions on the package. Drain and leave to cool down.
- Fill a deep plate or dish with hot water. Immerse a rice paper wrapper into the water until it gets soft. Carefully take the rice paper wrapper out of the water and put onto a cutting board. Put the shrimps, vegetables, spices and rice noodles in the middle of the rice paper and roll up the paper. It is easiest to fold the sides in first. Repeat with remaining wrappers.
- I made the sauce by filling a small bowl with soy sauce (about 3-4 tbsp). I added 1 tbsp fish sauce, a splash of lemon juice and 1/2 tsp sugar and stirred together.
- Prep Time: 30 mins