Get the crisp, refreshing flavors of this Asian favorite without all the carbs.
8 dried rice paper Spring roll wrappers (approx. 8.5” diameter rounds)
16 large shrimp, cooked, shelled, tails removed, sliced in half lengthwise
24 mint or cilantro leaves, washed
5.4 g Fat
34 mg Cholesterol
13.7 g Carbohydrate
193 mg Sodium
Fill a large kitchen bowl with warm water and have a dinner plate set aside as your work surface.
Gently lay a wrapper into the water and push to slightly submerge so that each side is getting wet. Remove, let excess water drip off, and place on plate. Wrapper should still be slightly stiff at this point, but it will soften quickly while you add fillings so it will be rollable when you need it to be.
Place three mint leaves across center of wrapper, leaving a half-inch space in between the leaves and about two inches of empty space on each side. Place four shrimp halves, colorful side down, across center with mint leaves separating them. Top the leaves and shrimp with 1/8 of the vegetables from the Salad Kit, about one cup, shaped into a loose log.
Roll in a similar manner to a burrito: gently pull up the front edge of the wrapper, fold in each side, and roll to close. The wrapper should be pliable and slightly sticky so that once rolled, it should stay shut. If you have a tear or two in your wrapper, it will hold together nicely if you simply roll it in an additional wrapper.
Repeat seven times to assemble eight rolls. Cover and refrigerate rolls until ready to eat, or serve right away. To serve, gently roll cashew/sesame stick packet with rolling pin to crush contents. Place in small bowl. Place dressing in another small bowl. To eat, dip roll into dressing, then dunk into cashew/sesame topping and enjoy!
*For a peanut sauce alternative, start with dressing packet and stir in ½ cup peanut butter, ¼ cup coconut milk, 1 tablespoon soy sauce, and 2 teaspoons lime juice.