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.
- Calories: 114
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 34mg
- Sodium: 281mg
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- 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
- Fill a large pot or bowl with hot water.
- Dip 1 sheet of rice paper into hot water for 5 to 10 seconds, or until hydrated.
- Lay out rice paper on a plate.
- In the center of the rice paper, arrange some of the shrimp, carrot, cucumber, guacamole, and mint.
- 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.
- Repeat with remaining ingredients.
- The shrimp rolls can be made 1 day ahead, kept wrapped in plastic wrap, and refrigerated.
Copyright 2021 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.