Makes 12 rolls; serves 6
Fody's Low FODMAP Spring Rolls with Shrimp
Description of Fody's Low FODMAP Spring Rolls with Shrimp
Spring rolls using rice-based wrappers are a perfect low FODMAP lunch. We have stuffed ours with thin rice noodles, carrots, lettuce, cabbage, cucumber, fresh cilantro and shrimp! A dipping sauce is as easy as whisking peanut butter together with Fody Korean Low FODMAP BBQ Sauce and Fody Low FODMAP Sesame Ginger Sauce. The combo of low FODMAP sauces adds tons of flavor!
Fody's Low FODMAP Spring Rolls with Shrimp Ingredients
- 1/2 cup (129 g) natural peanut butter
- 3 tablespoons Fody Korean BBQ Sauce
- 3 tablespoons Fody Sesame Ginger Sauce
- Warm water
- 4-ounces (115 g) thin rice vermicelli noodles
- 12, 8 ½-inch (22 cm) rice paper wrappers
- 18 large shrimp (26/30), cooked, peeled and deveined, cut in half lengthwise
- 12 small to medium butter lettuce leaves, washed and dried, large ribs removed
- 6-inches (15 cm) of an English or hothouse cucumber, peeled, seeded and sliced into 4-inch (10 cm) julienne strips
- 4-ounce (115 g) red cabbage, finely shredded
- 1 large carrot, peeled, and sliced into 4-inch (10 cm) julienne strips
- Large bunch of cilantro, washed, dried and stemmed
Directions for Fody's Spring Rolls with Shrimp
For the Dipping Sauce: Whisk together the peanut butter, Fody Korean Low FODMAP BBQ Sauce and Fody Low FODMAP Sesame Ginger Sauce until smooth. Add warm water, a tablespoon at a time, until a thick, flowable, dippable texture is achieved. Set aside.
Bring a large pot of water to a boil over high heat. Add the vermicelli and allow water to return to a boil. Cook for about 3 minutes or until tender but al dente. Drain well and set aside.
For the Wrappers and Assembly: Fill a wide, shallow bowl with warm water. Take one wrapper and submerge it flat in the water until pliable. Remove from bowl with two hands and let as much excess water as possible drip back into the bowl. Lay the wrapper flat on your work surface and use a paper towel to gently blot any excess water but do not blot completely dry.
Add Fillings as Follows: Lay 3 shrimp halves, cut side up, about 2-inches (5 cm) down from the top in the center area of the wrapper. Below the shrimp place a lettuce leaf, folded to fit, leaving wide borders of the wrapper on each side of the lettuce. On top of the lettuce place a portion of drained rice noodles; the amount should be a little thicker than a medium carrot and cover the width of the lettuce. Top the noodles with some cabbage, carrot strips, cucumber and finally some cilantro leaves.
Bring the left side and right side of wrapper inwards, then lift the bottom edge of wrapper up and over the vegetable filling, keeping the sides tucked in. Firmly roll towards the top; this will bring the enclosed vegetables up and over the shrimp and then adhere any extra wrapper to the roll, using a bit of extra water if necessary. Place seam side down on a platter. Repeat with remaining wrappers and filling.
Rolls may be made up to two hours ahead and kept at room temperature. Drape a damp paper towel over your finished rolls and cover that with a sheet of plastic wrap.
Serve whole or slice the rolls in half to expose the filling. Offer with dipping sauce alongside.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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