NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

4 whole Rice paper wrappers

0.5 cup Cucumber

0.5 cup Carrots

0.25 cup Red cabbage

0.25 cup Fresh cilantro

0.25 cup Fresh mint leaves

1 tbsp Almond butter

1 tbsp Tamari

1 tsp Fresh lime juice

1 tsp Fresh ginger

0.5 tsp Garlic

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a medium pot of water to a boil and poach the shrimp for 2-3 minutes until they are opaque and pink.

• 2

  Drain the shrimp and immediately plunge them into an ice bath to stop the cooking process, then slice each shrimp in half lengthwise.

• 3

  Prepare the dipping sauce by whisking together the almond butter, tamari, lime juice, grated ginger, minced garlic, and red pepper flakes in a small bowl until smooth.

• 4

  Fill a shallow dish with warm water and dip one rice paper wrapper for 5-10 seconds until it becomes pliable but not completely soft.

• 5

  Lay the wrapper flat on a clean surface and place 4 shrimp halves in the center, followed by a portion of julienned cucumber, shredded carrots, cabbage, cilantro, and mint.

• 6

  Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly upward to seal the spring roll.

• 7

  Repeat the process for the remaining wrappers and serve immediately with the prepared almond-tamari dipping sauce.