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.
Ingredients
- 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
Instructions
- Roughly chop the romaine, slice the onion and avocado.
- Slice or use a spiralizer to get the carrots and cucumber into long, thin strips.
- Add mayo and rooster sauce to the carrots and cucumbers.
- If the shrimp is uncooked, give them a quick sear and let cool.
- Dip the rice wrap in warm water and let it soften.
- Layer the romaine, onion, avocado, cucumber & carrot mixture and shrimp. Wrap like a burrito.
Notes
You can make them in advance and store them in the fridge for up to 2 hours.
Nutrition
Serving: 1gCalories: 809kcalCarbohydrates: 94gProtein: 29gFat: 35gSaturated Fat: 5gCholesterol: 179mgSodium: 2188mgPotassium: 1233mgFiber: 10gSugar: 16gVitamin A: 21845IUVitamin C: 45.5mgCalcium: 263mgIron: 6.9mg
Tried this recipe?Let us know how it was!
2 Comments
Wow! These look yummy. Thank you for sharing the recipe.
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