If you’re looking for a light, refreshing alternative to deep-fried appetizers, these fresh shrimp and rice paper rolls are the perfect choice. They’re made with boiled shrimp and crisp, raw vegetables, so you can wrap them up in no time! You get all the crunch and flavor of a traditional spring roll without the added fat and calories from frying.
Serve these low-carb shrimp rolls with low-sodium soy sauce and duck sauce, if desired. They are naturally gluten-free and can easily be adapted for a variety of diets, making them a perfect addition to any Asian-inspired meal.
Unlike traditional spring rolls that are deep-fried in oil, these rolls are made with fresh rice paper and lean, boiled shrimp. This preparation method significantly reduces saturated fat and calorie density while preserving the nutrients in the fresh produce.
Yes, this spring roll recipe is! Because they are not fried and consist mainly of lean protein and vegetables, they are very low in calories and fat, making them ideal for weight-management diets.
These specific rolls are heart-healthy because they avoid the trans fats and saturated fats found in deep-fried versions. Shrimp is low in saturated fat, which is the primary dietary concern for cholesterol management.
The rolls themselves are naturally low in sodium. To keep the entire dish heart-healthy, ensure you pair them with a low-sodium dipping sauce or coconut aminos.
Yes, they can be made up to one day in advance. Be sure to keep them tightly wrapped and refrigerated to prevent the rice paper from becoming tough or rubbery.
Enjoy your favorite Asian restaurant treats at home with these easy heart-healthy recipes.
Full of classic Asian flavors built through savory aromatics, crisp veggies, and bright herbs and seasonings, these recipes will satisfy your cravings without excess salt.
Recipe yields 10 servings
Fill a large pot or bowl with hot water. Dip 1 sheet of rice paper into hot water for 5 to 10 seconds, or until hydrated. Lay out rice paper on a plate. In the center of the rice paper, arrange some of the shrimp, carrot, cucumber, guacamole and mint. Roll the rice paper by folding 2 sides in and then rolling from the bottom up. The rice paper is sticky and will seal the roll up. Repeat with remaining ingredients. The shrimp rolls can be made 1 day ahead and kept wrapped in plastic wrap and refrigerated.
If you prefer a different protein, try using thin strips of grilled chicken breast or firm tofu for a vegetarian option.
Swap cucumbers for bell peppers or radishes to add a different crunch and extra antioxidants.
Add a thin slice of jalapeño or a tiny dot of sriracha inside the roll for a metabolic boost and a kick of heat.
Replace the grated carrot with a mix of shredded purple cabbage and kale for extra crunch and Vitamin K.
If you aren't a fan of mint, fresh cilantro or Thai basil offer a wonderful aromatic profile that complements the shrimp.