Asian Shrimp Rolls

These refreshing shrimp rolls are a healthy alternative to deep-fried egg rolls or high-carb sandwiches. Serve them with low-sodium soy sauce and duck sauce, if desired.

Servings: 10

Nutrition Facts

• Calories: 114
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 34mg
• Sodium: 281mg
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 6g

Ingredients

• 10 sheets rice paper (spring roll paper)
• 1/2 lb peeled and deveined shrimp, boiled
• 1 medium carrot, peeled and grated
• 1/2 cucumber peeled, seeds removed and cut into 1-inch sticks
• 1 cup guacamole
• 1 cup fresh mint

Directions

1. Fill a large pot or bowl with hot water.
2. Dip 1 sheet of rice paper into hot water for 5 to 10 seconds, or until hydrated.
3. Lay out rice paper on a plate.
4. In the center of the rice paper, arrange some of the shrimp, carrot, cucumber, guacamole, and mint.
5. Roll the rice paper by folding 2 sides in and then rolling from the bottom up. The rice paper is sticky and will seal the roll up.
6. Repeat with remaining ingredients.
7. The shrimp rolls can be made 1 day ahead, kept wrapped in plastic wrap, and refrigerated.

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