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Asian Shrimp Rolls

These refreshing shrimp rolls are a healthy alternative to deep-fried egg rolls or high-carb sandwiches. Serve these low-carb shrimp rolls with low-sodium soy sauce and duck sauce, if desired.

Suggested Serving Size

1 roll

Ingredients

  • 10 sheets rice paper (spring roll paper)
  • 1/2 lb peeled and deveined shrimp, boiled
  • 1 medium carrot, peeled and grated
  • 1/2 cucumber peeled, seeds removed and cut into 1-inch sticks
  • 1 cup guacamole
  • 1 cup fresh mint

Preparation

  1. Fill a large pot or bowl with hot water. Dip 1 sheet of rice paper into hot water for 5 to 10 seconds, or until hydrated. Lay out rice paper on a plate. In the center of the rice paper, arrange some of the shrimp, carrot, cucumber, guacamole and mint. Roll the rice paper by folding 2 sides in and then rolling from the bottom up. The rice paper is sticky and will seal the roll up. Repeat with remaining ingredients. The shrimp rolls can be made 1 day ahead and kept wrapped in plastic wrap and refrigerated.

Nutrition
Calories 114
Total Fat 5
Cholesterol 34
Sodium 281
Total Carb 12
Fibers 1
Sugars 0
Proteins 6

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