NUTRITION

SERVINGS

INGREDIENTS

8 oz Cooked shrimp

3 whole Rice paper wrappers

0.5 cup Julienned cucumber

0.5 cup Shredded carrots

0.25 cup Fresh mint leaves

0.25 cup Fresh cilantro

1 tbsp Almond butter

1 tbsp Coconut aminos

1 tsp Fresh lime juice

0.5 tsp Grated fresh ginger

0.25 tsp Red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk together the almond butter, coconut aminos, lime juice, grated ginger, and red pepper flakes until the sauce is smooth and combined.

• 2

  Fill a large, shallow dish with warm water and submerge one rice paper wrapper for 10 to 15 seconds until it becomes soft and pliable.

• 3

  Lay the softened wrapper flat on a clean cutting board or damp towel.

• 4

  Place a portion of the cooked shrimp in a row across the center of the wrapper, followed by a handful of julienned cucumber, shredded carrots, mint, and cilantro.

• 5

  Carefully fold the bottom of the wrapper over the filling, tuck in the left and right sides, and roll upward tightly to seal the roll.

• 6

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

• 7

  Serve the summer rolls immediately with the prepared almond-ginger dipping sauce on the side.