Shrimp Spring Rolls Recipe
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This gluten-free, heart-healthy recipe is also delicious and easy to make.
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.
Nutrition Facts
1 roll
Calories: 114
Fat: 5g
Saturated Fat: 3g
Cholesterol: 34mg
Sodium: 281mg
Carbohydrates: 12g
Fiber: 1g
Protein: 6g
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