NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

4 sheets Rice paper

0.5 cup Cucumber

0.5 cup Carrots

0.5 cup Red bell pepper

0.25 cup Mint leaves

0.25 cup Cilantro

1 tbsp Almond butter

1 tbsp Coconut aminos

1 tsp Lime juice

0.25 tsp Fresh ginger

0.25 tsp Garlic

0.25 tsp Red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk together the almond butter, coconut aminos, lime juice, grated ginger, garlic, and red pepper flakes until the dipping sauce is smooth and creamy.

• 2

  Prepare the filling by julienning the cucumber and red bell pepper into thin matchsticks and shredding the carrots.

• 3

  Fill a shallow dish with warm water and submerge one rice paper sheet for 10 seconds until it becomes pliable but not overly soft.

• 4

  Lay the damp rice paper flat on a clean surface and arrange a portion of the cooked shrimp in the center.

• 5

  Top the shrimp with a handful of cucumber, carrots, bell pepper, mint leaves, and cilantro.

• 6

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

• 7

  Repeat with the remaining rice paper sheets and filling, then serve immediately with the almond-ginger dipping sauce.