One of my favorites! Filled with plenty of vegetables instead of rice noodles for a delicious and healthy low-fat snack!
Total Time
20min
4.5
11 Ratings
Author: Pickled Plum
Servings:
8
Ingredients
Spring Rolls
•
1
Red Bell Pepper
, thinly sliced, cored, deseeded
•
1/2
English Cucumber
, halved, thinly sliced, deseeded
•
1
cup
Lettuce
•
1
bunch
Scallions
, thinly sliced
•
1
Mango
, thinly sliced, peeled
•
1
cup
Fresh Cilantro
•
12
Large Shrimp
, halved, deveined, peeled
•
8
Rice Paper Wrappers
Sauce
•
2
Tbsp
Dark Soy Sauce
•
1
Tbsp
Fish Sauce
•
1
tsp
Honey
•
1/2
tsp
Sriracha
Cooking Instructions
1.
Mix the white part of the Scallions (1 bunch), Dark Soy Sauce (2 Tbsp), Fish Sauce (1 Tbsp), Honey (1 tsp) and Sriracha (1/2 tsp) for the sauce in a bowl. Set aside.
2.
Have a deep pan or large bowl, bigger than the size of a rice paper wrap, filled with about 2 inches warm water. Put a dish towel down next to the bowl of water.
3.
Place your hands on opposite sides of Rice Paper Wrappers (8) and dunk in water, sliding it from side to side until it becomes smooth and soft, almost see through.
4.
Put the rice paper on the towel and place a couple of Red Bell Pepper (1) slices, English Cucumber (1/2), the green part of the Scallions, Mango (1), Fresh Cilantro (1 cup) leaves, Lettuce (1 cup) leaves and Large Shrimp (12). Place the ingredients off-center, towards one side of the rice paper wrapper.
5.
Fold the bottom ends. Then start rolling from the side with the ingredients. Fold gently so the wrapper doesn’t break. Roll tightly up to the other end. Repeat with remaining ingredients and rice paper wrappers.
6.
Slice in half and serve with dipping sauce.
Nutrition Per Serving
CALORIES
58
FAT
0.6 g
PROTEIN
5.9 g
CARBS
8.3 g
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