NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 cup shredded green cabbage

2 medium scallions

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tbsp coconut aminos

6 sheet rice paper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the raw shrimp until it forms a chunky paste, then place it in a medium mixing bowl.

• 2

  Add the shredded cabbage, sliced scallions, grated ginger, minced garlic, sesame oil, coconut aminos, sea salt, and black pepper to the shrimp and mix until thoroughly combined.

• 3

  Fill a shallow dish with warm water and dip one rice paper sheet for 5-10 seconds until it becomes soft and pliable.

• 4

  Place 2-3 tablespoons of the shrimp mixture in the center of the rice paper, fold the bottom up over the filling, tuck in the sides, and roll tightly.

• 5

  Double-wrap each dumpling by repeating the hydration and rolling process with a second rice paper sheet to ensure a secure seal and extra crispiness.

• 6

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 7

  Place the dumplings in the pan and sear for 4-5 minutes per side until the exterior is golden-brown and the shrimp filling is fully cooked through.