Name: Fresh Shrimp and Veggie Summer Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 4 large rice paper wrappers; 0.5 cup cucumber; 0.5 cup carrots; 0.5 cup red bell pepper; 0.25 cup fresh mint; 0.25 cup fresh cilantro; 1 tbsp almond butter; 1 tbsp coconut aminos; 1 tbsp lime juice; 0.5 tsp fresh ginger; 0.13 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

535 calories

Protein: 55g; 40% of calories
Carbs: 55g; 40% of calories
Fat: 12g; 19% of calories

Instructions

Prep 20 min · Cook 5 min

Bring a small pot of water to a simmer with the sea salt and black pepper, then poach the shrimp for 3 minutes until pink and opaque.
Transfer the shrimp to an ice bath to chill completely, then slice each shrimp in half lengthwise to create thin strips.
Thinly julienne the cucumber, carrots, and red bell pepper into matchstick-sized pieces for easy rolling.
In a small bowl, whisk together the almond butter, coconut aminos, lime juice, and grated fresh ginger until the sauce is smooth and creamy.
Submerge one rice paper wrapper in a shallow dish of warm water for 5 to 10 seconds until it becomes pliable, then lay it flat on a damp cutting board.
Layer fresh mint, cilantro, shrimp halves, and the julienned vegetables in the center of the wrapper.
Fold the sides of the wrapper inward and roll tightly from the bottom up to seal the filling, then repeat the process for the remaining rolls.

Nutrition

Ingredients

Instructions

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