Low FODMAP Thai Summer Rolls are easy and fun to make, and go well with the Peanut Dressing from the Peanut Dressing or Dipping Sauce in the Sauces & Others section. You can substitute the shrimp with crab or lobster meat. You may flub rolling the first few but you’ll get the hang half-way through!
Firm tofu has been classified as low FODMAP by Monash University; not silken tofu though, which isn’t good for wrapping into summer rolls anyway!
Unlike spring rolls, summer rolls aren’t fried and are healthy and low in fat. Rice papers are gluten free and available at Asian stores.
Vegetarians can skip the shrimp.
Thai Summer Rolls
- Serves: 8
- Category: Appetizers & Soups
Ingredients
- 1 pound large shrimp, peeled, deveined and cooked
- 1 package rice paper wrappers, medium size
- 2 heads of Boston lettuce, cleaned, dried and ribs removed
- 1 bunch cilantro, rinsed and dried
- 1 bunch mint, rinsed and dried
- 1 bunch Thai basil leaves, rinsed and dried
- 1/4 cup chopped, roasted peanuts
- 3/4 cup plain firm tofu, cut into strips, same length as shrimp
- 1 small carrot, cut into strips, same length as shrimp
Instructions
- Slice the shrimp lengthwise in half.
- Soak a few wrappers at a time in warm water until flexible.
- Fill the wrapper with shrimp, lettuce, cucumber, tofu, cilantro, carrot, mint and Thai basil.
- Sprinkle with peanuts. Roll tightly and fold like a burrito.
- Slice in half or thirds.
- Serve with Thai Peanut Dressing.
