Fresh mint and basil give a flavor burst to these light and refreshing summer rolls.
- 8–10 rice wrappers
- torn romaine
- 1 cucumber, thinly sliced
- 1 medium bell pepper, thinly sliced
- 2 carrots, shredded (or about a half cup of pre-shredded carrots)
- Handful of fresh mint, rinsed and patted dry
- Handful of fresh basil, rinsed and patted dry
- 8–24 pieces of shrimp, depending on size
- Thai Peanut Sauce (for dipping) optional but recommended*
- Fill a very large bowl with warm water.
- Place all ingredients out on a plate or tray for easy access. I also like to have a plate for rolling and a plate for finished rolls.
- Take one rice wrapper and soak it in the warm water for a few seconds until it becomes floppy. Try to avoid it from folding over onto itself.
- Place the wrapper flat on the designated plate.
- Fill horizontally with romaine, 1-2 cucumber slices, 1 bell pepper slice, a bit of carrots, 1-2 mint leaves, 1-2 basil leaves, 1-3 shrimp (depending on size).
- Fold the two sides (left and right) in towards the center, slightly covering the filling. The fold the bottom up over the filling. The roll the summer roll, making sure to tuck things in as needed, all the way up to the top.
- Place the finished roll on your “finished roll” plate and repeat with the remaining rolls.
- Serve and dip in your Thai peanut dipping sauce.
*This is a homemade low FODMAP Thai Peanut Sauce
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: lunch, dinner, low fodmap, summer, asian, gluten free, dairy free
- Cuisine: asian