Name: Fresh Shrimp and Veggie Spring Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 4 sheets Rice paper wrappers; 0.5 cup Cucumber; 0.5 cup Carrots; 0.5 cup Red cabbage; 0.25 cup Fresh mint; 0.25 cup Fresh cilantro; 1 tbsp Peanut butter; 1 tbsp Coconut aminos; 1 tbsp Lime juice; 0.5 tsp Sriracha; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Veggie Spring Rolls

Chilled shrimp and crisp julienned vegetables are hand-rolled into delicate rice paper wraps and served with a creamy, savory peanut dipping sauce.

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NUTRITION

Protein

52.8g

Fat

11.5g

Carbs

52.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

4 sheets Rice paper wrappers

0.5 cup Cucumber

0.5 cup Carrots

0.5 cup Red cabbage

0.25 cup Fresh mint

0.25 cup Fresh cilantro

1 tbsp Peanut butter

1 tbsp Coconut aminos

1 tbsp Lime juice

0.5 tsp Sriracha

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the peanut butter, coconut aminos, lime juice, and sriracha until the dipping sauce is smooth and creamy.
2
Slice the cooked shrimp in half lengthwise so they lay flat when rolling.
3
Fill a shallow dish with warm water and dip one rice paper sheet for 5 to 10 seconds until it becomes pliable but not overly soft.
4
Lay the damp rice paper flat on a clean surface and place a few mint and cilantro leaves in the center.
5
Layer the shrimp halves, julienned cucumber, shredded carrots, and red cabbage on top of the herbs, seasoning lightly with sea salt and black pepper.
6
Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll tightly to seal.
7
Repeat the process with the remaining wrappers and ingredients, then serve the rolls immediately with the prepared peanut sauce.