Q1: Can I substitute the shrimp with another protein or make this vegetarian?

Yes, you can easily substitute the shrimp with other proteins or make this recipe vegetarian. For a vegetarian version, replace the shrimp with extra-firm tofu (cut into strips and pan-fried until golden), or simply add more vegetables like bell peppers, avocado, or steamed edamame. If you prefer other proteins, cooked chicken breast (sliced thinly) or thinly sliced beef work well. Follow the same preparation method as described in Step 5 for the shrimp—ensure your protein substitute is cooled, patted dry, and sliced thinly enough to lay flat in the rolls. The peanut dipping sauce from Step 6 pairs well with all these alternatives.

Q2: What if my rice paper wrappers keep tearing when I try to roll them?

Rice paper wrapper tearing is usually caused by over-soaking or working with them when they're too soft. As mentioned in Step 8, only dip the wrapper in warm water for 2-3 seconds—the wrapper should still feel slightly firm when you remove it, as it continues to soften on the counter. If you're still having trouble, try using a damp cutting board or plate as your work surface (Step 9), which prevents sticking and allows the wrapper to hydrate gradually. Another tip is to not overfill your rolls as described in Step 10; use the recommended amounts (about 2 tablespoons of noodles, 3-4 pieces of each vegetable) to make rolling easier and prevent tears from excess pressure.

Q3: I can't find tamari—what can I use instead while keeping this gluten-free?

Tamari is recommended in Step 6 for the peanut dipping sauce because it's naturally gluten-free, unlike regular soy sauce which contains wheat. If you can't find tamari, you can substitute it with coconut aminos, which are also gluten-free and have a similar salty-savory flavor profile, though slightly sweeter. Use the same amount as you would tamari in the sauce recipe. Another option is gluten-free soy sauce, which is specifically formulated without wheat and is available at most grocery stores. Avoid regular soy sauce as it contains gluten and would make this recipe unsuitable for a gluten-free diet.

Q4: How do I know when the shrimp are properly cooked, and can I prepare them ahead of time?

According to Step 2, shrimp are properly cooked when they turn pink and opaque, which typically takes 2-3 minutes in boiling water. Undercooked shrimp will appear gray and translucent, while overcooked shrimp become rubbery and tough, so watch them carefully. The ice water bath mentioned in Step 2 is crucial—it immediately stops the cooking process and ensures your shrimp stay tender. Yes, you can prepare the shrimp ahead of time; after completing Steps 2 and 5 (cooling, draining, and slicing), store the prepared shrimp in an airtight container in the refrigerator for up to 24 hours before assembling your rolls. This makes the recipe more convenient for meal prep or entertaining.

Asian-Inspired Rice Paper Rolls

These Vietnamese-style rice paper rolls, also known as gỏi cuốn, are a celebration of fresh ingredients and vibrant flavors wrapped in delicate, translucent rice paper. Each roll is a perfect harmony of succulent shrimp, tender vermicelli noodles, crisp vegetables, and aromatic herbs that deliver a refreshing bite every time. Unlike their fried counterparts (spring rolls), these rolls are served fresh and uncooked, making them naturally light, healthy, and completely gluten-free.

Originating from Vietnam, these rolls have become beloved worldwide for their versatility and wholesome ingredients. The beauty of rice paper rolls lies in their simplicity and the quality of fresh herbs like mint, cilantro, and Thai basil, which provide an authentic Southeast Asian flavor profile. The accompanying peanut dipping sauce adds a rich, nutty contrast to the clean, bright flavors of the rolls.

Perfect for meal prep and grab-and-go situations, these rolls can be made ahead and stored in the refrigerator for up to 24 hours. They're ideal for lunch boxes, picnics, or light dinners, and they travel remarkably well when wrapped properly. The process of rolling may seem intimidating at first, but with a little practice, you'll find it becomes second nature. Each roll is customizable to your preferences, making them an excellent option for accommodating different tastes and dietary needs while maintaining their naturally gluten-free status.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

40 minutes

None servings

285 calories

Fat 7.00g

Carbs 32.00g

Protein 24.00g

Ingredients

4 oz	rice vermicelli noodles
1 lb	large shrimp, peeled and deveined
12 sheets	rice paper wrappers, 8-inch round
1 head	butter lettuce, leaves separated and washed
1 medium	cucumber, julienned into thin matchsticks
1 large	carrot, julienned into thin matchsticks
1 cup	fresh mint leaves, whole leaves
1 cup	fresh cilantro, leaves and tender stems
1/2 cup	fresh Thai basil, whole leaves (optional)
1/4 cup	natural peanut butter
2 tbsp	gluten-free tamari or coconut aminos
1 tbsp	rice vinegar
1 tbsp	honey
1 tbsp	lime juice, freshly squeezed
1 clove	garlic, minced
2 tbsp	water, warm
1/2 tsp	sriracha or chili garlic sauce (optional)

Equipment

Large pot

Slotted spoon

Cutting board

Whisk

paper towels

colander

sharp knife

mixing bowls

julienne peeler

large shallow dish or pie plate

small bowl for sauce

Clean Eating

Exemplifies clean eating with whole, minimally processed ingredients like fresh shrimp, vegetables, herbs, and rice paper. No artificial additives, preservatives, or refined ingredients are used.

Flexitarian Diet

Perfectly aligns with flexitarian principles by featuring abundant plant-based ingredients like vegetables and herbs, with shrimp as an optional protein source that can easily be omitted for a fully plant-based version.

Gluten-Free Diet

Naturally gluten-free recipe using rice paper wrappers and rice vermicelli noodles, with no wheat-based ingredients. All components like shrimp, vegetables, and herbs are inherently gluten-free.

Mindful Eating

An excellent mindful eating recipe that engages multiple senses through varied textures, colors, and fresh ingredients. The roll-your-own preparation encourages slow, intentional eating and sensory appreciation.

Instructions

5 min

Bring a large pot of water to a boil over high heat for cooking the shrimp and noodles.

3 min

Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and opaque. Remove with a slotted spoon and transfer to a bowl of ice water to stop cooking.

4 min

In the same pot of boiling water, cook the rice vermicelli noodles according to package directions, typically 3-4 minutes until tender.

Drain the noodles in a colander and rinse under cold water to stop cooking and prevent sticking. Set aside.

1 min

Once the shrimp are cooled, drain and pat dry with paper towels. Slice each shrimp in half lengthwise to create thinner pieces that will lay flat in the rolls.

3 min

Prepare the peanut dipping sauce by whisking together peanut butter, tamari, rice vinegar, honey, lime juice, minced garlic, warm water, and sriracha (if using) in a small bowl until smooth. Add more water if needed to reach desired consistency.

2 min

Set up your rolling station with all prepared ingredients arranged in front of you: noodles, shrimp, vegetables, and herbs. Fill a large shallow dish or pie plate with warm water.

2 min

Dip one rice paper wrapper into the warm water for 2-3 seconds, rotating to ensure it's completely moistened but not soaking. The wrapper should still feel slightly firm as it will continue to soften.

Lay the moistened rice paper on a clean, damp cutting board or plate. Place one lettuce leaf in the center of the lower third of the wrapper.

Layer a small handful of vermicelli noodles (about 2 tablespoons) on top of the lettuce, followed by 3-4 cucumber matchsticks, 3-4 carrot matchsticks, 3-4 mint leaves, and a few cilantro sprigs.

1 min

Fold the bottom edge of the rice paper up over the filling, then fold in both sides like a burrito. Roll tightly but gently away from you, keeping the filling compact.

Before completing the roll, arrange 3-4 shrimp halves in a row on the wrapper (they will be visible through the translucent paper), add a basil leaf if using, then finish rolling to seal.

Place the completed roll seam-side down on a plate and cover with a damp paper towel to prevent drying. Repeat with remaining wrappers and ingredients.

Continue making rolls until all ingredients are used, typically yielding 10-12 rolls. Keep completed rolls covered with damp paper towels.

10 min

Serve the rice paper rolls immediately with the peanut dipping sauce on the side. If making ahead, wrap each roll individually in plastic wrap and refrigerate for up to 24 hours.