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

Succulent poached shrimp and crisp julienned vegetables are hand-rolled in delicate rice paper for a refreshing meal served with a creamy, zesty peanut dipping sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

527kcal
Protein
49.0g
Fat
11.4g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

7 oz shrimp

4 whole rice paper wrappers

1 cup carrots

1 cup cucumber

0.5 cup red bell pepper

0.25 cup cilantro

0.25 cup mint

1 tbsp peanut butter

1 tbsp tamari

1 tbsp lime juice

1 tsp sriracha

1 tsp ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the dipping sauce by whisking together peanut butter, tamari, lime juice, sriracha, and grated ginger in a small bowl until smooth.

  • 2

    Slice the cooked shrimp in half lengthwise to create thin strips that will lay flat in the rolls.

  • 3

    Julienne the cucumber, carrots, and red bell pepper into thin, uniform matchsticks for a consistent crunch.

  • 4

    Fill a shallow dish with warm water and submerge one rice paper wrapper for about 10-15 seconds until it is pliable but not overly soft.

  • 5

    Lay the damp wrapper on a clean flat surface and place a layer of shrimp halves in the center, followed by a handful of veggies and fresh herbs.

  • 6

    Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal.

  • 7

    Repeat the process with the remaining wrappers and serve immediately with the prepared peanut 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

Succulent poached shrimp and crisp julienned vegetables are hand-rolled in delicate rice paper for a refreshing meal served with a creamy, zesty peanut dipping sauce.

NUTRITION

527kcal
Protein
49.0g
Fat
11.4g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

7 oz shrimp

4 whole rice paper wrappers

1 cup carrots

1 cup cucumber

0.5 cup red bell pepper

0.25 cup cilantro

0.25 cup mint

1 tbsp peanut butter

1 tbsp tamari

1 tbsp lime juice

1 tsp sriracha

1 tsp ginger

PREPARATION

  • 1

    Prepare the dipping sauce by whisking together peanut butter, tamari, lime juice, sriracha, and grated ginger in a small bowl until smooth.

  • 2

    Slice the cooked shrimp in half lengthwise to create thin strips that will lay flat in the rolls.

  • 3

    Julienne the cucumber, carrots, and red bell pepper into thin, uniform matchsticks for a consistent crunch.

  • 4

    Fill a shallow dish with warm water and submerge one rice paper wrapper for about 10-15 seconds until it is pliable but not overly soft.

  • 5

    Lay the damp wrapper on a clean flat surface and place a layer of shrimp halves in the center, followed by a handful of veggies and fresh herbs.

  • 6

    Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal.

  • 7

    Repeat the process with the remaining wrappers and serve immediately with the prepared peanut sauce.