Need a simple, yet special lunch? These wraps are fresh and delicious! Add some extra veggies and include a peanut sauce. Its a gluten-free, lower calorie meal too! I created a lower calorie peanut dipping sauce as well.
Ingredients
spring roll wraps, prepared per pkg
1 lb medium shrimp, cooked, tailed removed
1 cucumber, sliced julienne 2" long
1 carrot, peeled and sliced julienne 2" long
lettuce leaves, shredded
tt mint leaves
tt cilantro or basil leaves
4-6 rice paper wrappers
water for soaking
Peanut sauce:
5 tbsp powdered peanut butter
1-2 tsp ginger powder
1 tsp cumin
1 tsp garlic powder
1-2 tsp soy sauce
1-2 tbsp rice vinegar
2 tbsp Hoisin sauce
1 tbsp sweet chili sauce
fresh ground black pepper
1-2 tsp brown sugar
tt fish sauce (optional)
Instructions
Read Susie's Tips and Tricks below
1. Prepare the noodles per pkg. (see tricks)
2. Slice all vegetables thinly.
3. Prepare sauce by mixing together all of the ingredients. Adjust seasoning as desired.
4. Prepare the rice wrap by following mfg suggestion; typically soak in warm water for 7-10 seconds.
5. Lay on a clean board: leaf herbs and shrimp -- approximately 5-6 pcs, some cucumber, a bit of carrot, some red pepper, some noodles. Then smear a bit of sauce on top. Then add some lettuce and more herbs.
6. Fold wrappers one side at a time towards the center. Pull it snug. Cut in half and serve with more sauce.
Susie's Tips and Tricks
Once your noodles are ready, place them on a clean towel so that they can dry up a bit and won't be slippery to handle. Usually they would sit for an hour. Who has time for that?
Use shrimp, lobster, tofu, or scallops.
You could also use zucchini strips or jicama.
Substitute lettuce with cabbage.
This sauce is Thai inspired, adjust to your liking. You may also like it spicier - add some hot sauce. You could include dried coriander, dried lemongrass, cardamom, coriander, or turmeric. Thin the sauce to your liking.
To save calories, omit the noodles and up the veggie count!
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