NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 cup Green cabbage

0.25 cup Carrots

2 stalks Green onions

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

6 sheets Rice paper

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Sriracha

PREPARATION

• 1

  Finely chop the raw shrimp until it reaches a paste-like consistency and place in a medium mixing bowl.

• 2

  Add the shredded cabbage, grated carrots, sliced green onions, minced ginger, minced garlic, sesame oil, sea salt, and black pepper to the shrimp then mix until well combined.

• 3

  Dip one sheet of rice paper into a shallow bowl of warm water for 5 seconds until pliable then lay it flat on a clean surface.

• 4

  Divide the shrimp mixture into three equal portions and place one portion in the center of the rice paper, fold the sides inward, and roll tightly into a rectangular parcel.

• 5

  Repeat the dipping process with a second sheet of rice paper and wrap it around the first parcel to create a double layer for extra durability and crunch.

• 6

  Repeat the wrapping process until all filling is used, resulting in three large, double-wrapped dumplings.

• 7

  Heat the avocado oil in a non-stick skillet over medium heat and sear the dumplings for 4 minutes per side until the exterior is golden and the shrimp is cooked through.

• 8

  In a small bowl, whisk together the coconut aminos, rice vinegar, and sriracha to create the dipping sauce.