Spring Rolls Histamine Information

Spring rolls are a popular type of appetizer or snack that originate from East and Southeast Asia. The primary ingredients of a common spring roll include a variety of vegetables, protein (like chicken, pork, shrimp, or tofu), and of course, the wheat or rice paper wrap. Sometimes, spring rolls are accompanied with sauces for dipping which may introduce additional ingredients. The vegetables included in a spring roll such as cabbage, lettuce, carrots, and bell peppers, are generally not associated with high histamine content or as histamine liberators. Protein sources like chicken, pork, and tofu also have low histamine levels, as long as they are fresh. However, shrimp, which is often used in spring rolls, has been identified as a potential histamine liberator, leading to increased histamine levels when consumed (Janeway et al., 2001). One can avoid using shrimp if histamine response is a concern. Sauces that accompany spring rolls could potentially raise histamine levels. Soy sauce, often used in dips, contains a considerable amount of histamine. Vinegar, another ingredient common in dipping sauces, is also on the high histamine content list. In conclusion, the impact of consuming spring rolls on histamine levels largely depends on their specific ingredients. Traditionally prepared spring rolls, especially those containing shrimp and served with soy-based or vinegar-containing sauces, may not be suitable for individuals who need to maintain low histamine levels. "Janeway C.A., Travers P., Walport M., et al. (2001). Immunobiology: The Immune System in Health and Disease. 5th edition. New York: Garland Science. Zhong, C., et al. (2020). High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow’s milk in Russia. Journal of Dairy Science, 103(3), 2023–2035."