Asian Shrimp Rolls

These refreshing shrimp rolls are a wholesome various to deep-fried egg rolls or high-carb sandwiches. Serve them with low-sodium soy sauce and duck sauce, if desired.

Servings: 10

Diet Details

  • Energy: 114
  • Fats: 5g
  • Saturated Fats: 3g
  • Ldl cholesterol: 34mg
  • Sodium: 281mg
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 6g


  • 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 eliminated and lower into 1-inch sticks
  • 1 cup guacamole
  • 1 cup contemporary mint


  1. Fill a big pot or bowl with scorching water.
  2. Dip 1 sheet of rice paper into scorching water for five to 10 seconds, or till hydrated.
  3. Lay out rice paper on a plate.
  4. Within the heart of the rice paper, prepare a few of the shrimp, carrot, cucumber, guacamole, and mint.
  5. Roll the rice paper by folding 2 sides in after which rolling from the underside up. The rice paper is sticky and can seal the roll up.
  6. Repeat with remaining elements.
  7. The shrimp rolls could be made 1 day forward, saved wrapped in plastic wrap, and refrigerated.

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