Kids Cook – Gluten Free Shrimp Rolls

August 11, 2014 by Kari Karch

This delicious shrimp rolls are perfect for your kids lunchbox or even a great dinner snack for the whole family. Check out how my friend Gavin helps me in the kitchen whip up these delightful treats! Oh, and please take the time to share Gavin’s story.


preparation time
15 mins

cook time




1 package whole wheat vermicelli noodles

1 package of 8inch spring roll wrappers

1 avocado thinly sliced

0.5 cup fresh basil leaves

1 medium carrot cut into matchsticks

1 small cucumber cut into matchsticks

1 red bell pepper cut into matchsticks

2 tablespoons cilantro chopped



1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth. 2. Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings. 3. Fold bottom of wrapper tightly over fillings. 4. Roll over once, tuck in sides, and finish rolling. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauce, or refrigerate, up to 2 hours.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.