These Vietnamese Rice Paper Rolls are fresh, light, and incredibly easy to put together. Each roll is packed with crisp vegetables, tender shrimp, and soft rice noodles wrapped in a delicate rice paper shell. They make a satisfying meal that can help support a balanced, gut-friendly diet.
Ingredients:
Servings: 7 rolls
Rice Paper Rolls:
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7 to 14 sheets of 22cm / 8.5-inch round rice paper (certified gluten-free)
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11 small cooked shrimp (peeled, deveined, and sliced in half lengthwise)
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50g / 1.5 oz dried rice vermicelli noodles (gluten-free)
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7 butter lettuce leaves (tough stems removed)
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14 fresh mint leaves
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1 medium carrot (peeled and cut into thin matchsticks)
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1 small cucumber (cut into thin strips)
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1 cup bean sprouts (rinsed and drained)
Low-FODMAP Peanut Dipping Sauce:
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2 tbsp smooth peanut butter (natural, unsweetened)
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1 tbsp gluten-free tamari sauce
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1 tbsp rice wine vinegar
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1 tbsp maple syrup (low-FODMAP sweetener)
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1 tsp garlic-infused olive oil (garlic flavor, low-FODMAP)
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2 to 3 tbsp warm water (to thin the sauce)
Materials needed:
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Large shallow bowl or pie dish (for soaking rice paper)
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Medium bowl (for soaking noodles)
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Small bowl (for the dipping sauce)
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Cutting board and sharp knife
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Clean damp kitchen towel or lightly wetted cutting board
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Small whisk or fork
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Serving platter
How to Make It:
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Soak the noodles
Place the dried rice vermicelli noodles in a medium bowl and cover with warm water. Let them soak for 2 minutes, then drain and set aside. The noodles should be soft and slightly chewy but not mushy. -
Prep the fillings
Peel and devein the shrimp if not already done, then slice each one in half lengthwise. Cut the carrot and cucumber into thin matchsticks about 5 to 6cm long. Remove the tough stem from each lettuce leaf so it does not tear through the rice paper when rolling. -
Make the dipping sauce
In a small bowl, whisk together the peanut butter, tamari, rice wine vinegar, maple syrup, and garlic-infused olive oil. Add warm water one tablespoon at a time and whisk until the sauce is smooth and pourable. Set aside. -
Set up your rolling station
Fill a large shallow bowl or pie dish with warm water. Lay a clean damp kitchen towel flat on your work surface next to the bowl. Arrange all your prepped fillings within easy reach so the assembly process stays quick and smooth. -
Soften the rice paper
Submerge one sheet of rice paper in the warm water for about 2 seconds, making sure the entire surface touches the water. Lift it out carefully and lay it flat on your damp towel. It will continue to soften as you add your fillings, so do not over-soak it. -
Fill and roll
In the lower third of the rice paper, place one lettuce leaf first. Add a small bundle of vermicelli noodles, a few carrot and cucumber strips, a small handful of bean sprouts, and 2 mint leaves on top. Lay 3 shrimp halves (pink side down) just above the filling so they show through the wrapper when rolled. -
Wrap it up
Fold the bottom edge of the rice paper up and over the filling. Fold in both sides like a burrito, then continue to roll upward firmly but gently. The rice paper is naturally sticky and will seal itself. Place each finished roll seam-side down on your serving platter. -
Repeat and serve
Continue with the remaining ingredients until all rolls are assembled. Serve immediately with the peanut dipping sauce on the side. For the best texture, eat the rolls within 1 to 2 hours of making them.
Fresh, Light, and Ready in 20 Minutes
Some meals just fit into real life, and this is one of them. You get a full plate of crisp vegetables, tender shrimp, and soft rice noodles without spending an hour in the kitchen. Roll a batch tonight and tag @tomorrowsnutrition on Instagram so we can see what you made.