Asian Spring Rolls

Prep Time: 30 minutes

Yield: 4 servings


8 8-inch round spring-roll wrappers (available in grocery stores) 
 2 cups shredded Bibb lettuce 
 8 ounces fresh or frozen cooked, peeled, and deveined shrimp, coarsely chopped 
 1 cup shredded carrot 
 1/4 cup sliced scallion 
 2 tablespoons chopped fresh cilantro 
 5 tablespoons bottled peanut sauce 
 2 tablespoons seasoned rice vinegar


Fill a shallow dish with warm water. Dip each spring-roll wrapper in water; place between damp paper towels for 10 minutes. In a large bowl, combine lettuce, shrimp, carrot, scallion, cilantro, 2 tablespoons peanut sauce, and 1 tablespoon rice vinegar. Toss.
In a small bowl, stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside. Place 1/2 cup of the shrimp mixture half an inch from the bottom edge of a wrapper. Fold bottom edge of the wrapper over the filling. Fold sides over and roll up. Repeat with remaining filling and wrappers. Cut each in half; serve with dipping sauce.
207 calories 15g protein 28g carbohydrate 3g fat (1g saturated) 3g fiber
© Niki Martino. All Rights Reserved. | Site MapPowered by AgileSite Lite