Low Cal Shrimp Summer Rolls

Serves 12
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Directions

  1. 1Dip rice paper in warm water.
  2. 2Add lettuce, then your veggies and herbs, leaving space on the edges.
  3. 3Fold the bottom of rice paper up, pull tight and tuck it in.
  4. 4Add a couple of jalapeño slices.
  5. 5Add 2-3 shrimp cut in half.
  6. 6Add 2-3 thin avocado slices.
  7. 7Fold in the sides, then roll tight, mini burrito-style.
  8. 8Repeat until you have about a dozen rolls.
  9. 9To make the peanut sauce, add crunchy peanut butter to a bowl.
  10. 10Add gochujang.
  11. 11Add soy sauce.
  12. 12Add maple syrup.
  13. 13Add hot sauce.
  14. 14Add water to thin.
  15. 15Mix until combined.
  16. 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.
Low Cal Shrimp Summer Rolls | Clip Recipe