Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 142 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 37 mg | |
| Sodium | 147 mg | |
| Total Carbohydrate | 17 g | |
| Dietary Fiber | 3 g | |
| Sugars | 4 g | |
| Protein | 9 g | |
Dietary Exchanges
1/2 starch, 1 lean meat, 1 vegetable
Ingredients
Servings 6
Serving Size 1 roll
Peanut Sauce
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3 tablespoons no-sugar-added peanut butter (lowest sodium available) -
3 tablespoons water and 2 tablespoons water, divided use -
1 garlic clove, finely chopped -
1 tablespoon hoisin sauce (lowest sodium available) -
1/2 teaspoon hot sauce (optional)
Spring Rolls
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18 medium cooked shrimp, peeled, rinsed, and patted dry, about 6 ounces, thawed if frozen -
1 cup sprigs of fresh cilantro -
1 small zucchini, unpeeled and cut into matchstick-size strips -
1 small carrot, peeled and shredded -
1 small cucumber, peeled and cut into matchstick-size strips -
6 8 1/2-inch dried round rice paper wrappers -
1 cup sprigs of fresh mint -
3 medium dark green lettuce leaves, such as romaine, cut in half -
4 cups water -
6 8 1/2- inch dried round rice paper wrappers
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, using a fork, stir together the peanut sauce ingredients, using 3 tablespoons water. Microwave, covered, for 20 for 30 seconds. Stir. For a thinner sauce, stir in the remaining 2 tablespoons water, 1 tablespoon at a time, until the desired consistency. -
Lay a clean, flat, damp kitchen towel on a work surface. Behind the towel, in order, place the shrimp, cilantro, zucchini, carrot, cucumber, bean sprouts, mint, and lettuce, in a row, assembly-line fashion. -
In a large saucepan or skillet, heat 4 cups water over medium heat until the water is warm. (Be sure the pan is wide enough to fit the wrappers.)
-
Place a wrapper in the water, submerging it for 15 to 30 seconds, or until it is soft and pliable. -
Transfer the wrapper to the towel. -
Working quickly, place 3 shrimp in the center of the wrapper, horizontally about half inch apart. -
In order, top the shrimp with 1 cilantro sprig; a few strips each of zucchini, carrot, and cucumber (placed horizontally); a few bean sprouts (placed horizontally); 1 cilantro sprig; 2 to 3 mint sprigs; and 1/2 lettuce leaf. -
Fold the bottom of the wrapper over the fillings, stopping when the fillings have have been covered. Holding the roll firmly in one hand, use your other hand to fold over both sides of the wrapper, meeting in the center. Still holding the roll firmly, use both hands to roll the wrapper away from you, picking up the sides and the top of the wrapper. Place the roll seam down on a plate or platter. -
Repeat with the remaining wrappers and fillings. If placing the rolls on a platter, leave about half inch between to prevent them from sticking together. -
Serve with the peanut sauce.
Tip: You can swap out the shrimp for 6 ounces of thinly sliced cooked skinless chicken, lean pork or firm tofu. If using tofu, be sure to drain it overnight in an airtight container in the refrigerator to make it firmer and easier to slice.
Tip: The peanut sauce can be made ahead and stored in an airtight container in the refrigerator. Before serving, let it stand at room temperature for about 20 minutes, or microwave it for 10 to 15 seconds. Stir.
Tip: To make the rolls ahead, place them in an airtight container or a platter after assembling them. Be sure to leave about half inch between to prevent them from sticking together. Cover them with a clean, damp kitchen towel so they don't dry out. Cover tightly with the container lid or plastic wrap. Refrigerate until ready to serve.
