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Low FODMAP shrimp spring roll bowl with cilantro and mint
Since I ate spring rolls a few times in the past weeks at the new food market in my town, I fell in love with them again.
The combination of fresh herbs, lots of vegetables and shrimps in a spring roll and that dipped in fish sauce is something I think tastes amazing. I just hate making spring rolls myself.
I find dipping the sheets in water and rolling them such a hassle and that is why I hardly ever make them. BUT I have found the perfect solution for this!
I made a shrimp spring roll bowl with cilantro and mint! All the good of a spring roll, in a bowl, without hassle. And man, this is SO GOOD!
When buying the ingredients for this recipe I found a large Turkish supermarket in the shopping centre where I always buy my groceries.
I am not sure what this is like in other countries, but in Turkish supermarkets in the Netherlands, you can buy fresh ingredients for very low prices.
I bought a huge bunch of fresh cilantro and a bunch of fresh mint for 35 cents each (in a normal supermarket I pay at least 5 times as much for a lot less) ánd I bought half a kilo of frozen shrimps for 5 euros. Finds like these make me very happy!
Low FODMAP shrimp spring roll bowl with cilantro and mint
- Total Time: 20 min
- Servings: 2 1x
- Diet: Gluten Free
Description
A divine shrimp spring roll bowl with cilantro and mint. Spring rolls, but without the hassle! Low FODMAP, gluten-free and lactose-free.
Ingredients
For the spring roll bowl
- 120 g thin rice noodles
- 200 g shrimps (I used frozen shrimps)
- 100 g carrot julienne
- 200 g cucumber, in slices
- 1 green bell pepper
- 1/4 avocado, in cubes*
- Fresh cilantro
- Fresh mint
- A small handful of peanuts
For the dressing
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- Pepper and salt
Instructions
- Thaw the shrimps, if you use frozen shrimps.
- Boil the rice noodles according to the instructions on the package.
- Cut the cucumber into slices, the bell pepper into strips and the avocado into cubes and chop the fresh herbs with a large knife. You can decide for yourself how much herbs you will use. For me, it is always: the more the better.
- Fry the shrimps for about 5 minutes in a pan with a bit of oil.
- Drain the rice noodles well and divide over two bowls.
- Put the cucumber, carrot, bell pepper, avocado and fresh herbs into the bowls to and stir everything together.
- Stir the ingredients for the dressing together and divide them over the two bowls.
- Put the shrimps into the bowls, chop the peanuts and sprinkle the pieces on top.
Notes
*Monash University tested a portion of 1/8th avocado to be low FODMAP and FODMAP Friendly tested 1/2 avocado to be low FODMAP. Therefore it is very important to test your own tolerance level. If you tolerate it well, you can use a bit more.
- Prep Time: 20 min
- Category: Dinner
- Method: Boiling
- Cuisine: Asian
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2 Comments
Karlijn, can this be kept in the fridge overnight for lunch the next day or does it need to be eaten same day?
I wouldn’t keep it too long, as I am always a bit careful with fish. But keeping it in the fridge overnight must not be a problem!