Low-FODMAP spring rolls   

Looking for a light and tasty snack? Then these springrolls are for you! They are refreshing and easy to adapt to your personal taste. 

Ingredients for the Low-FODMAP Springrolls:   

• 8 rice paper sheets (make sure they are made only from rice with no added wheat)  
• 100 g cooked and peeled shrimp   
• 1/3 cucumber, cut into thin strips   
• 1 carrot, thinly sliced   
• 50 g red cabbage   
• 100 g rice noodles   
• A handful of fresh mint leaves    
• Low FODMAP soy sauce  
• Optional: sesame seeds 

Instructions for making the Low-FODMAP Springrolls:   

1. Prepare the Ingredients: Cut the cucumber, carrots and red cabbage into thin strips. Cook the noodles according to the package directions, then drain and let cool.   
2. Soak the Rice Sheets: Fill a shallow bowl with warm water. Gently soak a rice sheet in the water until it becomes soft and flexible (usually takes about 10-15 seconds).  
3. Fill the Springroll: Place the soaked rice sheet on a clean work surface, such as a plate or cutting board. Place a few strips of each filling (shrimp, cucumber, carrots, red cabbage, noodles and mint) in the center of the rice sheet.  
4. Fold the Springroll: First fold the bottom of the rice sheet over the filling. Then fold the sides inward and tightly roll the springroll as you would with a burrito.   
5. Repeat Process: Repeat this process until you have used all the rice sheets and fillings. 
6. Serving: Serve the Low-FODMAP Springrolls with a bowl of soy sauce for dipping and sesame seeds for decoration. 

Enjoy!