NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

4 oz extra firm tofu

2 sheets rice paper

0.5 cup carrots

0.5 cup cucumber

0.5 cup purple cabbage

0.5 tbsp peanut butter

1 tbsp tamari

1 tsp fresh ginger

1 tsp lime juice

0.25 tsp red pepper flakes

0.5 tsp sesame oil

1 tbsp fresh cilantro

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together the peanut butter, tamari, grated ginger, lime juice, red pepper flakes, and water until the sauce is smooth and creamy.

• 2

  Heat the sesame oil in a non-stick skillet over medium-high heat.

• 3

  Add the sliced tofu and shrimp to the skillet, searing until the tofu is golden-brown and the shrimp is opaque and firm.

• 4

  Dip one sheet of rice paper into a bowl of warm water for 5-10 seconds until pliable, then lay it flat on a clean surface.

• 5

  Place a portion of the cabbage, carrots, cucumber, cilantro, shrimp, and tofu in the center of the rice paper.

• 6

  Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly to secure.

• 7

  Repeat the process for the remaining three rolls and serve immediately with the prepared peanut dipping sauce.