Vegetables play a vital role in our diets by providing our cells with vitamins, minerals, fiber, essential oils and phytonutrients. While eating cooked vegetables is healthy for you, it’s also important to eat raw vegetables often because they contain higher amounts of antioxidants, vitamins C and E, folic acid, lycopene, alpha-carotene, and beta-carotene. These shrimp summer rolls with sriracha dipping sauce are also a good source of dietary fiber and have a low fat and calorie content, making them the ideal meal to help you shed excess weight and leave you feeling full for longer.
Shrimp Summer Rolls With Sriracha Dipping Sauce Recipe
Prep Time: 15 min | Cook Time: 3 min | Serves: 2
Ingredients
+ 9 medium shrimps
+ 18 small rice papper wrappers
+ 1 cup fresh spinach
+ 1 small carrot
+ 1 small cucumber
+ 1/2 red bell pepper
+ 1/2 green bell pepper
+ 1 batch homemade sriracha tamari dipping sauce
+ 18 small rice papper wrappers
+ 1 cup fresh spinach
+ 1 small carrot
+ 1 small cucumber
+ 1/2 red bell pepper
+ 1/2 green bell pepper
+ 1 batch homemade sriracha tamari dipping sauce
Directions
Cook the shrimps in boiling salted water for 2-3 minutes. Drain and rinse under cold water for 30 seconds to 1 minute, peel and devein the shrimps and cut them in half. Cut the carrot, cucumber and bell peppers into thin matchsticks and wash the spinach leaves.
Fill a shallow bowl with warm water and briefly submerge one rice paper wrapper in the water for 20 to 30 seconds, or until softened and pliable. Transfer the wrapper to a clean, dry surface and place 4-5 spinach leaves, a few pieces of carrot, cucumber and bell peppers and 1/2 shrimp in the center. Fold the bottom half of the wrapper over the filling, pressing down, then fold the sides of the wrapper towards the center, tucking in the filling. Roll the entire wrapper up and repeat with the remaining wrappers and filling. Serve with the sriracha tamari dipping sauce on the side. Enjoy!
Fill a shallow bowl with warm water and briefly submerge one rice paper wrapper in the water for 20 to 30 seconds, or until softened and pliable. Transfer the wrapper to a clean, dry surface and place 4-5 spinach leaves, a few pieces of carrot, cucumber and bell peppers and 1/2 shrimp in the center. Fold the bottom half of the wrapper over the filling, pressing down, then fold the sides of the wrapper towards the center, tucking in the filling. Roll the entire wrapper up and repeat with the remaining wrappers and filling. Serve with the sriracha tamari dipping sauce on the side. Enjoy!
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