Asian Shrimp Rolls
September 1st, 2021
These refreshing shrimp rolls are a healthy alternative to deep-fried egg rolls or high-carb sandwiches. Serve these low-carb shrimp rolls with low-sodium soy sauce and duck sauce, if desired.
Details
- Servings: 10
- Serving Size: 1 roll
Ingredients
- 10 sheets rice paper (spring roll paper)
- 1/2 lb peeled and deveined shrimp, boiled
- 1 medium carrot, peeled and grated
- 1/2 cucumber peeled, seeds removed and cut into 1-inch sticks
- 1 cup guacamole
- 1 cup fresh mint
Preparation
- Fill a large pot or bowl with hot water. Dip 1 sheet of rice paper into hot water for 5 to 10 seconds, or until hydrated. Lay out rice paper on a plate. In the center of the rice paper, arrange some of the shrimp, carrot, cucumber, guacamole and mint. Roll the rice paper by folding 2 sides in and then rolling from the bottom up. The rice paper is sticky and will seal the roll up. Repeat with remaining ingredients. The shrimp rolls can be made 1 day ahead and kept wrapped in plastic wrap and refrigerated.
| Calories | 114 |
|---|---|
| Total Fat | 5g |
| Sat Fat | 3g |
| Cholesterol | 34mg |
| Sodium | 281mg |
| Total Carbs | 12g |
| Fibers | 1g |
| Proteins | 6g |
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