NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

3 whole rice paper wrappers

0.25 whole avocado

0.5 cup cucumber

0.5 cup carrots

1 tbsp fresh mint

1 tbsp fresh cilantro

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque, then immediately transfer to an ice bath to chill.

• 2

  Once cooled, peel the shrimp and slice them in half lengthwise to create thin pieces.

• 3

  Julienne the cucumber and carrots into thin matchsticks and slice the avocado into thin wedges.

• 4

  Prepare the dipping sauce by whisking together the tamari, rice vinegar, grated fresh ginger, and minced garlic in a small bowl.

• 5

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

• 6

  Place a few mint and cilantro leaves in the center of the wrapper, followed by 3-4 shrimp halves, cucumber, carrots, and a slice of avocado.

• 7

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

• 8

  Repeat the process with the remaining wrappers and ingredients, serving immediately with the ginger-tamari sauce.