Shrimp Summer Rolls

Light, fresh, and bursting with flavor, these Shrimp Summer Rolls are your go-to for a healthy meal. Packed with lean protein and crisp vegetables, they're perfect for building muscle or enjoying a satisfying, low-calorie lunch. Dip them in a zesty, light sauce for an irresistible bite.

Shrimp Summer Rolls

Preparation

1
Prepare your ingredients: Julienne the cucumber and carrot into thin sticks. Tear lettuce leaves into suitable sizes if large. Chop fresh mint and cilantro.
2
For the dipping sauce, combine the low-sodium soy sauce (or tamari), lime juice, honey, and sriracha in a small bowl. Stir well until mixed.
3
Set up your wrapping station: Fill a shallow dish, slightly wider than your rice paper, with warm water. Have your prepared vegetables, cooked shrimp, and herbs ready.
4
Dip one rice paper sheet into the warm water for 15-20 seconds until it's soft and pliable. Lay it flat on a clean, damp surface.
5
Arrange a small amount of lettuce, carrot, cucumber, a few mint and cilantro sprigs, and 2 shrimp (halved lengthwise if large) near one edge of the rice paper.
6
Fold the bottom edge of the rice paper over the filling, then fold in both sides. Tightly roll the wrapper from the bottom up to create a neat, cylindrical roll.
7
Repeat with the remaining ingredients until all rolls are made. Serve immediately with the prepared dipping sauce.

Nutrational Values per serving

79
kcal
7g
protein
13g
carbs
0g
fat

Ingredients

  • cooked shrimp 8 medium shrimp
  • rice paper wraps 4 sheet
  • butter lettuce 4 large leaf
  • carrot 1 medium carrot
  • cucumber 1 half cucumber
  • fresh mint and cilantro 1 small handful
  • low-sodium soy sauce (or tamari) 2 tbsp
  • lime juice 1 tbsp
  • honey 1 tsp
  • sriracha sauce 1 tsp
low-fat high-protein low-calorie high-fiber pescatarian clean-eating lactose-free gluten-free
Difficulty 1/3
Duration 20 Min