Are you craving a light, tasty dish that aligns perfectly with your gluten-free diet? Shrimp spring rolls might be just what you need. They strike a sweet balance between crisp vegetables, succulent shrimp, and fresh herbs all wrapped in delicate, gluten-free rice paper. Everything comes together in a quick, no-fuss meal or snack you’ll want to make again and again.
Ingredients
- Rice paper wrappers (labeled gluten-free)
- Cooked shrimp (peeled and deveined)
- Lettuce leaves (Bibb or romaine), thinly sliced
- Shredded carrots or julienned carrots
- Cucumber slices (thin strips work best)
- Fresh herbs (mint, basil, or cilantro)
- Optional: Cooked rice noodles (gluten-free)
- Dipping sauce: gluten-free soy sauce, tamari, or peanut sauce
Directions
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it softens slightly.
- Place the softened wrapper on a damp kitchen towel or cutting board.
- Lay a small handful of lettuce, a few shrimp, carrot strips, cucumber slices, and fresh herbs across the middle. If you’re using rice noodles, add a small portion here too.
- Fold the sides of the wrapper in toward the center, then carefully roll it up from the bottom, keeping the filling snug as you go.
- Repeat with remaining wrappers and ingredients, stopping occasionally to refresh the warm water if it cools.
- Serve your shrimp spring rolls with a gluten-free dipping sauce of your choice.
Nutrition Facts
Below is an approximate breakdown for two shrimp spring rolls:
| Nutrient | Approx. Amount |
|---|---|
| Calories | 150 |
| Protein | 10 g |
| Carbohydrates | 15 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sodium | Varies by sauce |
These values can change based on the size of your shrimp, the exact ingredients used, and your chosen dipping sauce.
Final Thoughts
Gluten-free shrimp spring rolls are a simple, wholesome way to get a burst of fresh flavors without any hidden wheat flour. If you want a little variety, swap out the shrimp for tofu or chicken, or toss in extra herbs for a more fragrant bite. Give them a try today, and you might find a new weeknight favorite!
Frequently Asked Questions (FAQs)
-
Can I make these in advance?
You can, but the wrappers can start to dry out if left too long. Store assembled rolls in an airtight container in the fridge for up to a day, layering them with damp paper towels to keep the wrappers soft. -
Do I have to use peanut sauce for dipping?
Not at all. Feel free to pair your spring rolls with gluten-free soy sauce, sweet chili sauce, or a simple mix of tamari and lime juice. -
What if I’m allergic to shellfish?
You can replace shrimp with cooked chicken, shredded turkey, or pressed tofu. The technique stays the same, giving you a delicious gluten-free alternative.
Gluten-Free Recipe for Shrimp Spring Rolls
Ingredients
Rice paper wrappers (labeled gluten-free)
Cooked shrimp (peeled and deveined)
Lettuce leaves (Bibb or romaine), thinly sliced
Shredded carrots or julienned carrots
Cucumber slices (thin strips work best)
Fresh herbs (mint, basil, or cilantro)
Optional: Cooked rice noodles (gluten-free)
Dipping sauce: gluten-free soy sauce, tamari, or peanut sauce
Directions
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it softens slightly.
- Place the softened wrapper on a damp kitchen towel or cutting board.
- Lay a small handful of lettuce, a few shrimp, carrot strips, cucumber slices, and fresh herbs across the middle. If you’re using rice noodles, add a small portion here too.
- Fold the sides of the wrapper in toward the center, then carefully roll it up from the bottom, keeping the filling snug as you go.
- Repeat with remaining wrappers and ingredients, stopping occasionally to refresh the warm water if it cools.
- Serve your shrimp spring rolls with a gluten-free dipping sauce of your choice.
