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Asian Shrimp Rolls

Heart Healthy Asian Shrimp Rolls Recipe

                   
Asian Shrimp Rolls
These heart-healthy shrimp and rice paper rolls are a healthy alternative to high-carb sandwiches or deep-fried appetizer dishes. Serve these low-carb shrimp rolls with low-sodium soy sauce and duck sauce, if desired.
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Ingredients
Recipe yields 10 servings
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
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Directions
Step 1

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 and kept wrapped in plastic wrap and refrigerated.

Time: 30 minutes
Servings: 10
Calories: 114
Make this for: Gluten Free Healthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 1 roll
Per serving:
calories:114
total fat:5g
sat fat:3g
cholesterol:34mg
sodium:281mg
total carb:12g
fibers:1g
proteins:6g

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Heart Healthy Asian Shrimp Rolls Recipe
Ingredients
Recipe yields 10 servings
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
Step 1

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 and kept wrapped in plastic wrap and refrigerated.

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