Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Name: Vietnamese Fresh Spring Rolls (Gỏi Cuốn)
Prep time: 20 min
Yield: 2 servings
Cuisine: Vietnam
Ingredients: 6 rice paper sheets; 80g cooked shrimp; 40g rice vermicelli (cooked); 1/2 cup shredded lettuce; Fresh mint and cilantro; 1/2 cucumber (julienned); Dipping sauce: 1 tbsp low-sodium soy sauce + lime juice

Cool, crispy rice paper rolls filled with shrimp, herbs, and vermicelli — one of the lightest and most kidney-friendly dishes in Southeast Asian cuisine.

Prep Time 20 min

Servings 2

Calories 160 kcal

CKD Rating Safe

Nutrition per serving

160

Calories

80mg

Phosphorus

80 / 800mg daily limit

190mg

Sodium

190 / 2000mg daily limit

170mg

Potassium

170 / 2000mg daily limit

CKD Dietitian Tip

Rice paper is phosphorus-free. Skip fish sauce in the dipping sauce and use diluted low-sodium soy sauce instead.

Ingredients

6 rice paper sheets
80g cooked shrimp
40g rice vermicelli (cooked)
1/2 cup shredded lettuce
Fresh mint and cilantro
1/2 cucumber (julienned)
Dipping sauce: 1 tbsp low-sodium soy sauce + lime juice

Low Phosphorus Low Potassium Low Sodium Quick

Instructions

1
Dip rice paper in warm water 5 seconds until pliable.
2
Lay flat. Place lettuce, vermicelli, herbs on the lower third.
3
Add shrimp and cucumber.
4
Roll tightly, folding in sides as you go.
5
Serve immediately with dipping sauce.

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Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Nutrition per serving

Ingredients

Instructions

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