NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

4 sheets Rice paper

1 cup Cucumber

0.5 cup Carrots

0.25 cup Fresh cilantro

0.25 cup Fresh mint

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Fresh ginger

0.5 tsp Sriracha

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and season with sea salt and black pepper.

• 2

  Add the shrimp and cook for 2-3 minutes until pink and opaque; drain and immediately plunge into an ice bath to stop the cooking.

• 3

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

• 4

  In a small bowl, whisk together the peanut butter, tamari, rice vinegar, grated ginger, sriracha, and sesame oil until smooth to create the dipping sauce.

• 5

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

• 6

  In the lower third of the rice paper, place 4 shrimp halves (cut side up), followed by a portion of julienned cucumber, shredded carrots, cilantro, and mint.

• 7

  Carefully fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly toward the top.

• 8

  Repeat the process for the remaining three sheets and serve immediately with the peanut dipping sauce.