Low Carb Shrimp Spring Rolls

August 22, 2017

1930

Fresh and crispy vegetables with shrimp, wrapped in delicate rice paper with fresh mint and cilantro. It's a brilliant little packet of goodness, without the rice vermicelli, and with a peanut dipping sauce.

FOR THE PEANUT DIPPING SAUCE
2 tablespoons creamy peanut butter
1½ tablespoons hoisin sauce
2 teaspoons fresh lime juice
1 medium garlic, finely diced
5 teaspoons of water, or as needed for consistency
Sriracha or sambal oelek paste to taste (optional)
FOR THE SPRING ROLLS
8 rice paper sheets
4 ounces julienned carrots (approximately 2 medium carrots)
8 ounces cucumber without seeds (about two regular cucumbers) cut into ?-inch spears
8 butter lettuce leaves (use two if leaves are small, so increase the count as needed)
24 mint leaves
16 cilantro stems, with leafless twigs snapped off and removed
24 steamed shrimps, peeled with tails off

Mix the peanut sauce ingredients together, using enough water as needed to create a thick, creamy, but pourable dipping sauce. Fill a large bowl with very warm water. Fully submerge a single sheet of rice...
See the full directions on my site

Nutritions

Calories
1817

Sodium
1702mg
70% DV

Fat
182g
281% DV

Protein
5g
10% DV

Carbs
10g
3% DV

Fiber
4g
18% DV