Name: Fresh Shrimp and Herb Summer Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
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

Nutrition

Per serving

478 calories

Protein: 53g; 44% of calories
Carbs: 40g; 33% of calories
Fat: 12g; 23% of calories

Instructions

Prep 10 min · Cook 30 min

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.
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.
Lay the softened wrapper flat on a clean cutting board or damp towel.
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.
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.
Repeat the process with the remaining rice paper wrappers and filling ingredients.
Serve the summer rolls immediately with the prepared almond-ginger dipping sauce on the side.

Nutrition

Ingredients

Instructions

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