NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

5 sheets rice paper

1 cup shredded cabbage

0.5 cup shredded carrots

2 tbsp green onions

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium skillet over medium heat, sauté the shrimp with garlic powder, ground ginger, sea salt, and black pepper until pink and opaque.

• 2

  Remove shrimp from heat and chop into bite-sized pieces if they are large, then set aside.

• 3

  In a large bowl, toss the shredded cabbage, carrots, and green onions with the tamari.

• 4

  Fill a shallow dish with warm water and dip one rice paper sheet for about 10-15 seconds until pliable.

• 5

  Lay the rice paper flat on a clean surface and place a portion of the shrimp and vegetable mixture in the center.

• 6

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

• 7

  Wipe the skillet clean and add the toasted sesame oil over medium-high heat.

• 8

  Place the rolls in the skillet and sear for 2-3 minutes per side until the exterior is crispy and golden brown.

• 9

  Serve immediately while hot and crunchy.