Shrimp Spring Rolls

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Published on September 02, 2021

Shrimp Spring Rolls

Photo of shrimp spring rollsThis 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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