Shrimp and Tofu Spring Rolls with Peanut Dipping Sauce

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

Shrimp and Tofu Spring Rolls with Peanut Dipping Sauce

YOUR SOLIN GENERATED RECIPE

Shrimp and Tofu Spring Rolls with Peanut Dipping Sauce

Fresh rice paper rolls packed with succulent chilled shrimp and seared tofu, served with a velvety peanut dipping sauce for a satisfying crunch.

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NUTRITION

559kcal
Protein
50.9g
Fat
22.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

4 oz firm tofu

3 large rice paper wrappers

0.5 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 tbsp rice vinegar

1 tsp fresh ginger

0.5 tsp sriracha

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a pot of water to a boil, add shrimp, and cook for 2-3 minutes until pink; drain and submerge in ice water before slicing lengthwise.

  • 2

    Press the tofu to remove excess water, cut into thin strips, and sear in a pan with sesame oil until the edges are golden and crisp.

  • 3

    Prepare the dipping sauce by whisking together the peanut butter, tamari, rice vinegar, grated ginger, and sriracha with a tablespoon of warm water.

  • 4

    Briefly dip one rice paper wrapper at a time into a bowl of warm water for 5 seconds until just pliable, then lay flat on a clean surface.

  • 5

    Arrange two shrimp halves, several tofu strips, cucumber, carrots, cilantro, and mint in the center of the wrapper.

  • 6

    Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal; repeat with the remaining ingredients and serve with sauce.

Shrimp and Tofu Spring Rolls with Peanut Dipping Sauce

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

Shrimp and Tofu Spring Rolls with Peanut Dipping Sauce

YOUR SOLIN GENERATED RECIPE

Shrimp and Tofu Spring Rolls with Peanut Dipping Sauce

Fresh rice paper rolls packed with succulent chilled shrimp and seared tofu, served with a velvety peanut dipping sauce for a satisfying crunch.

NUTRITION

559kcal
Protein
50.9g
Fat
22.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

4 oz firm tofu

3 large rice paper wrappers

0.5 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 tbsp 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 pot of water to a boil, add shrimp, and cook for 2-3 minutes until pink; drain and submerge in ice water before slicing lengthwise.

  • 2

    Press the tofu to remove excess water, cut into thin strips, and sear in a pan with sesame oil until the edges are golden and crisp.

  • 3

    Prepare the dipping sauce by whisking together the peanut butter, tamari, rice vinegar, grated ginger, and sriracha with a tablespoon of warm water.

  • 4

    Briefly dip one rice paper wrapper at a time into a bowl of warm water for 5 seconds until just pliable, then lay flat on a clean surface.

  • 5

    Arrange two shrimp halves, several tofu strips, cucumber, carrots, cilantro, and mint in the center of the wrapper.

  • 6

    Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to seal; repeat with the remaining ingredients and serve with sauce.