Shrimp Rice Paper Rolls with Savory Sweet Chili Sauce

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

Shrimp Rice Paper Rolls with Savory Sweet Chili Sauce

YOUR SOLIN GENERATED RECIPE

Shrimp Rice Paper Rolls with Savory Sweet Chili Sauce

Tender poached shrimp and crunchy vegetables tucked into translucent rice paper rolls, paired with a velvety, spicy-sweet dipping sauce that delivers a bright, zesty kick.

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NUTRITION

590kcal
Protein
78.1g
Fat
3.5g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

10 oz shrimp

0.5 cup Greek yogurt

1 tbsp sweet chili sauce

1 tbsp coconut aminos

1 tsp sriracha

1 tsp lime juice

0.25 tsp garlic powder

0.25 tsp ground ginger

5 whole rice paper sheets

0.5 cup cucumber

0.5 cup carrots

0.25 cup fresh cilantro

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PREPARATION

  • 1

    Prepare the shrimp by poaching in simmering water for 2-3 minutes until pink and opaque, then immediately transfer to an ice bath to chill.

  • 2

    In a small mixing bowl, whisk together the Greek yogurt, sweet chili sauce, coconut aminos, sriracha, lime juice, garlic powder, and ground ginger until the consistency is smooth and creamy.

  • 3

    Julienne the cucumber into thin matchsticks and finely shred the carrots.

  • 4

    Fill a wide, shallow dish with warm water and dip one rice paper sheet for about 5-10 seconds until it begins to soften, then lay it flat on a clean damp surface.

  • 5

    In the lower third of the rice paper, layer a few shrimp, a handful of cucumber, carrots, and a sprinkle of fresh cilantro.

  • 6

    Fold the bottom edge of the rice paper tightly over the filling, tuck in the left and right sides, and continue rolling upward to seal.

  • 7

    Repeat the process with the remaining rice paper sheets and filling ingredients.

  • 8

    Serve the rolls at room temperature alongside the savory sweet chili dipping sauce.

Shrimp Rice Paper Rolls with Savory Sweet Chili Sauce

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

Shrimp Rice Paper Rolls with Savory Sweet Chili Sauce

YOUR SOLIN GENERATED RECIPE

Shrimp Rice Paper Rolls with Savory Sweet Chili Sauce

Tender poached shrimp and crunchy vegetables tucked into translucent rice paper rolls, paired with a velvety, spicy-sweet dipping sauce that delivers a bright, zesty kick.

NUTRITION

590kcal
Protein
78.1g
Fat
3.5g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

10 oz shrimp

0.5 cup Greek yogurt

1 tbsp sweet chili sauce

1 tbsp coconut aminos

1 tsp sriracha

1 tsp lime juice

0.25 tsp garlic powder

0.25 tsp ground ginger

5 whole rice paper sheets

0.5 cup cucumber

0.5 cup carrots

0.25 cup fresh cilantro

PREPARATION

  • 1

    Prepare the shrimp by poaching in simmering water for 2-3 minutes until pink and opaque, then immediately transfer to an ice bath to chill.

  • 2

    In a small mixing bowl, whisk together the Greek yogurt, sweet chili sauce, coconut aminos, sriracha, lime juice, garlic powder, and ground ginger until the consistency is smooth and creamy.

  • 3

    Julienne the cucumber into thin matchsticks and finely shred the carrots.

  • 4

    Fill a wide, shallow dish with warm water and dip one rice paper sheet for about 5-10 seconds until it begins to soften, then lay it flat on a clean damp surface.

  • 5

    In the lower third of the rice paper, layer a few shrimp, a handful of cucumber, carrots, and a sprinkle of fresh cilantro.

  • 6

    Fold the bottom edge of the rice paper tightly over the filling, tuck in the left and right sides, and continue rolling upward to seal.

  • 7

    Repeat the process with the remaining rice paper sheets and filling ingredients.

  • 8

    Serve the rolls at room temperature alongside the savory sweet chili dipping sauce.