Vietnamese Shrimp Spring/Summer Rolls

October 15, 2013

Vietnamese summer rolls are one of my favorite light and fresh snack options, and they’re so colorful too! These rice paper wrapped rolls are naturally gluten free, don’t require any actual cooking and they are a real show stopper for guests. The filling options are endless. I like filling mine with cooked shrimp and a variety of raw veggies like cucumber, avocado and carrots. You can omit the shrimp and sub with tofu, or make them completely veggie based. Let your imagination run wild! On

ngredients

(Makes 6 – 8 Summer Rolls)

1 package rice paper rounds
1/2 lb cooked shrimp, sliced in half lengthwise
2 small carrots, cut into matchsticks
1/2 of an English or hothouse cucumber, cut into matchsticks and drained of extra moisture
2-3 Boston lettuce leaves (rinsed, dried, and tough ribs discarded)
30 cilantro leaves
1 ripe hass avocado, sliced
2 green onions, root removed & sliced into diagonal rings
1 cup cooked brown rice vermicelli noodles, patted dry

Directions Prepare all your filling ingredients ahead of time, you want to have easy access to everything so you can become a summer roll making machine! The brown rice vermicelli needs to be soaked in hot...
See the full directions on my site

Nutritions

Calories
1088

Sodium
1722mg
71% DV

Fat
18g
29% DV

Protein
46g
93% DV

Carbs
159g
54% DV

Fiber
23g
95% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 5g 26%

Polysaturated Fat 6g 40%

Monosaturated Fat 7g 46%

Cholesterol 244mg 82%

Sodium 1722mg 71%

Potassium 1701mg 48%

Protein 46g 93%

% DAILY VALUE^*

Total Carbohydrate

Fiber 23g 95%

Sugar 17g 34%

Vitamin A 24051IU 481%

Vitamin B6 1mg 79%

Vitamin C 44mg 74%

Calcium 475mg 47%

Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Shellfish Vietnamese Gluten-Free Dinner Low-Fat Refrigerated