Low Cal Shrimp Summer Rolls
Serves 12
Directions
- 1Dip rice paper in warm water.
- 2Add lettuce, then your veggies and herbs, leaving space on the edges.
- 3Fold the bottom of rice paper up, pull tight and tuck it in.
- 4Add a couple of jalapeño slices.
- 5Add 2-3 shrimp cut in half.
- 6Add 2-3 thin avocado slices.
- 7Fold in the sides, then roll tight, mini burrito-style.
- 8Repeat until you have about a dozen rolls.
- 9To make the peanut sauce, add crunchy peanut butter to a bowl.
- 10Add gochujang.
- 11Add soy sauce.
- 12Add maple syrup.
- 13Add hot sauce.
- 14Add water to thin.
- 15Mix until combined.
- 16Dip the summer rolls into the homemade peanut sauce and enjoy.
Ingredients
- 0.75 lb wild shrimp, boiled or precooked
- 10 sheets Rice paper sheets
- Gem lettuce or butter lettuce leaves
- 2 Shredded carrots
- 0.5 cup Thinly sliced red cabbage
- 4 Scallions, thinly sliced lengthwise
- 1 handful fresh mint
- 1 handful lemon basil or regular basil
- 2 Jalapeños, thinly sliced
- 1 large avocado, thinly sliced
- 2 tbsp crunchy PB
- 1 tbsp gochujang
- 1.5 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp hot sauce
- 0.33 cup water
Equipment
bowlknifeplate
Tips
- These summer rolls are a great healthy appetizer or snack option.
- Can swap shrimp for cooked chicken, tofu, or steak to prioritize protein.
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