Shrimp Salad Rolls

with Peanut Dipping Sauce

Servings: 4

Nutrition per 2 Rolls:  263 Calories, 28g Carbohydrates, 7g Fat, 23g Protein, 6g Sugar

By Deanna Hill

 

Ingredients

 

8 Rice paper wrappers

350 grams of cooked shrimp (big ones work better)

4 Romaine lettuce leaves

1 Cup Pea shoots

1 Cup shredded or julienned carrots

1 Cup sliced bell pepper

1 Sliced Avocado

1 Cup Sliced cucumber

Any other vegetables of your choice

 

Directions

 

1. Bring a kettle of water to near boil and pour into a bowl or fry pan wide enough to fit the wrappers.

2. Dip 1 rice paper wrapper into the water.  This is a very quick dip, it will still be crunchy when you pull it out, but will soften as you work with it.

3. Layer your veggies onto the wrapper on the side closest to you.

4. Roll the edge closest to you over the veggies, then place your shrimp

5. Next you will fold in each side of the wrapper and then continue to roll it up

6. Repeat this process with each wrapper

 

Peanut Dipping Sauce

Servings: 4

Nutrition per serving (approx. 3 Tbsp): 151 Calories, 8g Carbohydrates, 12g Fat, 4g Protein, 1g Sugar

By Deanna Hill

 

Ingredients

 

1/3 Cup Natural peanut butter

5 Tbsp hot water

1 Tbsp low sodium soy sauce

1 inch piece of ginger, grated

1-2 tsp sriracha sauce (depending on how spicy you like it)

juice of one lime

 

Directions

 

Mix all ingredients together until smooth.  Add more or less hot water depending on how thick you would like your sauce.

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