Name: Fresh Shrimp and Veggie Spring Rolls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 3 whole Rice paper wrappers; 0.5 cup Cucumber; 0.5 cup Carrots; 0.25 cup Red bell pepper; 0.25 cup Mint leaves; 0.25 cup Cilantro; 1 tbsp Peanut butter; 1 tsp Tamari; 1 tsp Lime juice; 1 tsp Honey; 0.25 tsp Red pepper flakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Veggie Spring Rolls

Chilled shrimp and crisp julienned vegetables hand-rolled in delicate rice paper, served with a creamy and savory peanut dipping sauce.

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NUTRITION

Protein

54.7g

Fat

11.8g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

3 whole Rice paper wrappers

0.5 cup Cucumber

0.5 cup Carrots

0.25 cup Red bell pepper

0.25 cup Mint leaves

0.25 cup Cilantro

1 tbsp Peanut butter

1 tsp Tamari

1 tsp Lime juice

1 tsp Honey

0.25 tsp Red pepper flakes

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PREPARATION

1
In a small bowl, whisk together the peanut butter, tamari, lime juice, honey, and red pepper flakes until the dipping sauce is smooth.
2
Prepare the vegetables by julienning the cucumber and bell pepper and shredding the carrots.
3
Fill a shallow dish or pie plate with warm water.
4
Dip one rice paper wrapper into the water for 10-15 seconds until it begins to soften, then lay it flat on a clean surface.
5
Place a portion of the shrimp, cucumber, carrots, bell pepper, mint, and cilantro in the center of the wrapper.
6
Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom to the top.
7
Repeat the process with the remaining wrappers and ingredients.
8
Serve the fresh spring rolls immediately with the prepared peanut dipping sauce.