NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

4 oz extra firm tofu

2 cups green cabbage

0.5 cup carrots

0.25 cup green onions

1 tsp fresh ginger

1 clove garlic

1 tbsp coconut aminos

1 tsp toasted sesame oil

4 sheets rice paper wrappers

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Finely mince the shrimp and crumble the extra firm tofu into small, uniform pieces.

• 3

  In a large non-stick skillet over medium heat, sauté the shrimp, tofu, cabbage, carrots, ginger, and garlic in the sesame oil and coconut aminos until the shrimp is pink and vegetables are tender.

• 4

  Season the filling with sea salt and black pepper, then stir in the sliced green onions and remove from heat.

• 5

  Fill a shallow bowl with warm water and dip one rice paper sheet into it for about 5 seconds until pliable, then lay it flat on a clean surface.

• 6

  Place a quarter of the filling in the center of the wrapper, fold in the sides, and roll it up tightly.

• 7

  Repeat the process for the remaining three rolls and place them on the prepared baking sheet.

• 8

  Lightly brush the exterior of each roll with avocado oil and bake for 20-25 minutes, flipping halfway through, until the wrappers are golden and crispy.