Gluten Free Vietnamese Spring Rolls Recipe - Mark's Cuisine #16

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cholesterol.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is a common substitute for a vegetarian option.

hoisin sauce

🥗Healthier: peanut butter sauce

💰Cheaper: soy sauce + sugar

Peanut butter sauce offers creaminess with similar flavor notes.

Soak rice vermicelli noodles in water for 30 minutes, then strain and cover with boiling water for 15-20 seconds until tender, rinse under cold water, and chop into 3-inch pieces.

De-shell the cooked shrimp and slice in half.

Chop cucumber into strips.

Combine peanut butter, hoisin sauce, hot water, and lime juice in a small bowl and whisk until smooth to make the dipping sauce.

Soak rice paper wrappers in hot water for about 5 seconds until pliable, being careful not to over-soak.

Lay shrimp halves white side up on the rice paper wrapper for presentation.

Layer lettuce, cucumber strips, rice noodles, and fresh herbs on top of the shrimp.

Roll the spring roll up to the halfway point, fold in the sides, and finish rolling tightly, adding spring onions at that time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens