NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef

7 oz Peeled and deveined shrimp

4 sheets Rice paper

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sriracha

0.5 cup Shredded carrots

0.5 cup Sliced cucumber

0.25 cup Fresh cilantro

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, mix the ground beef with garlic powder, onion powder, sea salt, and black pepper; form into small, thin finger-shaped strips.

• 2

  Grill the beef strips over medium-high heat for 3-4 minutes per side until charred and fully cooked.

• 3

  Toss the shrimp with avocado oil and sriracha, then place in the air fryer at 400°F for 6 minutes until pink and firm.

• 4

  Whisk the gochujang and coconut aminos together in a small ramekin to create a spicy dipping sauce.

• 5

  Submerge one rice paper sheet in a shallow bowl of warm water for 5 seconds until just pliable, then lay it flat on a clean cutting board.

• 6

  Place a portion of the grilled beef, air-fried shrimp, carrots, cucumber, and cilantro in the center of the sheet.

• 7

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

• 8

  Repeat the process for the remaining three wraps and serve immediately with the spicy glaze.