Low FODMAP Vietnamese Summer Rolls
Fresh, colorful rice paper rolls filled with shrimp, herbs, and vegetables. Served with a tangy FODMAP-safe dipping sauce.
Instructions
- 1
Make the dipping sauce by whisking all sauce ingredients together. Set aside.
- 2
Prepare all filling ingredients and arrange on a work surface.
- 3
Fill a large shallow dish with warm water.
- 4
Dip one rice paper in water for about 10-15 seconds until pliable.
- 5
Lay on a clean work surface.
- 6
On the bottom third, arrange lettuce, vermicelli, carrot, and cucumber.
- 7
Add 4 shrimp halves, pink side down.
- 8
Top with cilantro and mint.
- 9
Fold bottom of wrapper over filling.
- 10
Fold in sides, then roll tightly to close.
- 11
Repeat with remaining wrappers and filling.
- 12
Serve immediately with dipping sauce.
FODMAP Notes
Rice paper and vermicelli are low FODMAP. Shrimp is FODMAP-free. All vegetables and herbs are safe in portions shown. Fish sauce is low FODMAP in small amounts. Asafetida provides onion flavor without FODMAPs.
Tips
- 💡 Don't oversoak rice paper or it tears
- 💡 Work quickly once paper is wet
- 💡 Keep finished rolls under damp towel
- 💡 Add mango for sweetness
Recipe Notes
These fresh summer rolls are light, refreshing, and perfect for warm weather. The key is having all your ingredients prepped before you start rolling, as the rice paper becomes soft quickly.
Substitutions
- Shrimp: Cooked chicken, tofu, or just vegetables
- Vermicelli: Glass noodles
- Herbs: Thai basil or perilla leaves
Storage
- Best: Serve immediately
- Short term: Cover with damp towel up to 2 hours
FODMAP Stacking Note
Two summer rolls is a low FODMAP serving. All ingredients are safe in portions shown.
Related Recipes
- Low FODMAP Crab Cakes
- Low FODMAP Thai Salmon
- Low FODMAP Five-Spice Pork Salad