Fresh Shrimp and Crunchy Veggie Rice Paper Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Shrimp and Crunchy Veggie Rice Paper Rolls

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Crunchy Veggie Rice Paper Rolls

Enjoy these vibrant rice paper rolls bursting with fresh, lightly seasoned shrimp and crisp, refreshing veggies. Light yet satisfying, each roll is wrapped with fragrant herbs and a creamy hint of avocado, perfect for a balanced meal any time of day.

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NUTRITION

300kcal
Protein
43g
Fat
7.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp Fillets

3 Rice Paper Sheets

50 grams Carrot, julienned

50 grams Cucumber, julienned

50 grams Bell Pepper, thinly sliced

1/4 portion Avocado, sliced

Fresh Herbs (Mint & Cilantro)

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PREPARATION

  • 1

    Prepare all the vegetables by julienning the carrot, cucumber, and bell pepper. Slice the avocado and gently tear a few fresh mint and cilantro leaves.

  • 2

    Bring a shallow dish of warm water to a gentle simmer. Dip one rice paper sheet into the water for 10-15 seconds until it starts to soften. Lay the softened rice paper on a clean surface.

  • 3

    Place a small handful of carrots, cucumber, bell pepper, and a few herbs in the center of the rice paper. Lay 7 ounces of cooked shrimp (pre-cooked or quickly sautéed until just opaque) on top of the veggies.

  • 4

    Add a few slices of avocado over the shrimp, then fold in the sides of the rice paper and roll tightly to enclose the filling.

  • 5

    Repeat with the remaining rice paper and fillings. Serve immediately, optionally with a light dipping sauce like a squeeze of lime or a drizzle of low-sodium soy sauce.

Fresh Shrimp and Crunchy Veggie Rice Paper Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Shrimp and Crunchy Veggie Rice Paper Rolls

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Crunchy Veggie Rice Paper Rolls

Enjoy these vibrant rice paper rolls bursting with fresh, lightly seasoned shrimp and crisp, refreshing veggies. Light yet satisfying, each roll is wrapped with fragrant herbs and a creamy hint of avocado, perfect for a balanced meal any time of day.

NUTRITION

300kcal
Protein
43g
Fat
7.8g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp Fillets

3 Rice Paper Sheets

50 grams Carrot, julienned

50 grams Cucumber, julienned

50 grams Bell Pepper, thinly sliced

1/4 portion Avocado, sliced

Fresh Herbs (Mint & Cilantro)

PREPARATION

  • 1

    Prepare all the vegetables by julienning the carrot, cucumber, and bell pepper. Slice the avocado and gently tear a few fresh mint and cilantro leaves.

  • 2

    Bring a shallow dish of warm water to a gentle simmer. Dip one rice paper sheet into the water for 10-15 seconds until it starts to soften. Lay the softened rice paper on a clean surface.

  • 3

    Place a small handful of carrots, cucumber, bell pepper, and a few herbs in the center of the rice paper. Lay 7 ounces of cooked shrimp (pre-cooked or quickly sautéed until just opaque) on top of the veggies.

  • 4

    Add a few slices of avocado over the shrimp, then fold in the sides of the rice paper and roll tightly to enclose the filling.

  • 5

    Repeat with the remaining rice paper and fillings. Serve immediately, optionally with a light dipping sauce like a squeeze of lime or a drizzle of low-sodium soy sauce.