Fresh Shrimp and Veggie Spring Rolls

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

Fresh Shrimp and Veggie Spring Rolls

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Veggie Spring Rolls

Chilled shrimp and crisp garden vegetables hand-rolled in delicate rice paper, served with a creamy and zesty peanut dipping sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

558kcal
Protein
55.4g
Fat
15.7g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Cooked shrimp

4 whole Rice paper wrappers

0.5 cup Shredded carrots

0.5 cup Sliced cucumber

0.5 cup Shredded purple cabbage

0.25 cup Fresh cilantro

0.25 cup Fresh mint

1 tbsp Creamy peanut butter

1 tbsp Coconut aminos

1 tsp Lime juice

1 tsp Sriracha

1 tsp Toasted sesame oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk together the creamy peanut butter, coconut aminos, lime juice, sriracha, and toasted sesame oil in a small bowl until the sauce is smooth and emulsified.

  • 2

    Prepare all vegetables by shredding the carrots and cabbage and slicing the cucumber into thin matchsticks to ensure the rolls are easy to wrap.

  • 3

    Fill a shallow dish with warm water and submerge one rice paper wrapper for 5 to 10 seconds until it becomes pliable but remains slightly firm.

  • 4

    Place the softened wrapper on a clean flat surface and arrange two ounces of shrimp in the center, followed by a portion of carrots, cucumber, cabbage, cilantro, and mint.

  • 5

    Fold the bottom edge of the rice paper over the filling, tuck in the left and right sides, and roll tightly upward to create a secure cylinder.

  • 6

    Repeat the assembly process for the remaining three wrappers and serve the fresh spring rolls immediately alongside the zesty peanut dipping sauce.

Fresh Shrimp and Veggie Spring Rolls

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

Fresh Shrimp and Veggie Spring Rolls

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Veggie Spring Rolls

Chilled shrimp and crisp garden vegetables hand-rolled in delicate rice paper, served with a creamy and zesty peanut dipping sauce.

NUTRITION

558kcal
Protein
55.4g
Fat
15.7g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Cooked shrimp

4 whole Rice paper wrappers

0.5 cup Shredded carrots

0.5 cup Sliced cucumber

0.5 cup Shredded purple cabbage

0.25 cup Fresh cilantro

0.25 cup Fresh mint

1 tbsp Creamy peanut butter

1 tbsp Coconut aminos

1 tsp Lime juice

1 tsp Sriracha

1 tsp Toasted sesame oil

PREPARATION

  • 1

    Whisk together the creamy peanut butter, coconut aminos, lime juice, sriracha, and toasted sesame oil in a small bowl until the sauce is smooth and emulsified.

  • 2

    Prepare all vegetables by shredding the carrots and cabbage and slicing the cucumber into thin matchsticks to ensure the rolls are easy to wrap.

  • 3

    Fill a shallow dish with warm water and submerge one rice paper wrapper for 5 to 10 seconds until it becomes pliable but remains slightly firm.

  • 4

    Place the softened wrapper on a clean flat surface and arrange two ounces of shrimp in the center, followed by a portion of carrots, cucumber, cabbage, cilantro, and mint.

  • 5

    Fold the bottom edge of the rice paper over the filling, tuck in the left and right sides, and roll tightly upward to create a secure cylinder.

  • 6

    Repeat the assembly process for the remaining three wrappers and serve the fresh spring rolls immediately alongside the zesty peanut dipping sauce.