Shrimp Summer Rolls

I love white rice. It’s low in phytic acid, easier to digest than brown rice, and a great form of glucose. Summer rolls are a traditional Asian appetizer that usually come with shrimp and pork, or for a vegetarian version, the dreaded tofu. I just used shrimp for mine. I love making these, and they do really well at parties.

These can be served with coconut aminos, or if you eat soy, gluten-free soy sauce (tamari)

Shrimp Summer Rolls

Summer rolls are a traditional Asian appetizer that usually come with shrimp and pork, or for a vegetarian version, the dreaded tofu. I just used shrimp for mine. I love making these, and they do really well at parties.

• 1/2 head of lettuce
• 1/2 red onion
• 2 carrots
• 1/2 cucumber
• 1 big avocado
• 10 shrimps
• 3 tbsps mayo
• 2 tbsp hot sauce (I like it spicy)
• 6 rice wraps

1. Roughly chop the romaine, slice the onion and avocado.
2. Slice or use a spiralizer to get the carrots and cucumber into long, thin strips.
3. Add mayo and rooster sauce to the carrots and cucumbers.
4. If the shrimp is uncooked, give them a quick sear and let cool.
5. Dip the rice wrap in warm water and let it soften.
6. Layer the romaine, onion, avocado, cucumber & carrot mixture and shrimp. Wrap like a burrito.

You can make them in advance and store them in the fridge for up to 2 hours.