Rice Paper Shrimp Rolls
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 112.6
- Total Fat: 4.3 g
- Cholesterol: 16.3 mg
- Sodium: 320.8 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.9 g
View full nutritional breakdown of Rice Paper Shrimp Rolls calories by ingredient
Introduction
These low-cal rolls are tasty and quick to make. The possible filling are endless! These low-cal rolls are tasty and quick to make. The possible filling are endless!Number of Servings: 7
Ingredients
-
- 7 medium rice paper rolls
- 15 small, raw shrimp, with tails removed
- 1/2 cup shredded carrot
- 3/4 cup diced celery
- 1/2 large yellow bell pepper, sliced into strips
- 1 bundle rice vermicelli
- 2 TBSP sesame oil
- 2 TBSP soy sauce
- 3 TBSP chunky mild salsa
- Sprinkle of garlic powder or 1 clove garlic, minced
- 1/2 TSP paprika
- Shake of black pepper
Directions
Heat sesame oil in a frying pan or wok on medium heat. Add your veggies, shrimp, soy sauce, salsa and spices.
Pour hot water in a medium dish and place rice vermicelli in the dish to soften.
In a large dish, add hot water. When veggies are cooked to your liking and shrimp is curled, turn off the stove. Add rice vermicelli to the wok/pan and stir. You may wish to cut the vermicelli so it isn't so long.
Take 1 rice paper and place it into the large bowl of hot water. hold it there for approx 5 seconds, until the paper becomes soft. Place the rice paper on a clean dish towel so that it is laying flat. Be careful as it can tear easily.
Add 2 tbsp of the veggie mixture on the rice paper, in the lower middle part so that it can easily be folded. Slowly roll the rice paper into a roll, tucking the corners towards the center as you roll. Hold it tightly, but gently, as you roll.
Repeat for the next 6 rice papers and garnish with fresh herbs of your choice.
Serve with your choice of sauce. Suggestions:
-cherry
-teriyaki sauce
-peanut sauce
-salsa
-plumb
Number of Servings: 7
Recipe submitted by SparkPeople user STACIELOVE.
Pour hot water in a medium dish and place rice vermicelli in the dish to soften.
In a large dish, add hot water. When veggies are cooked to your liking and shrimp is curled, turn off the stove. Add rice vermicelli to the wok/pan and stir. You may wish to cut the vermicelli so it isn't so long.
Take 1 rice paper and place it into the large bowl of hot water. hold it there for approx 5 seconds, until the paper becomes soft. Place the rice paper on a clean dish towel so that it is laying flat. Be careful as it can tear easily.
Add 2 tbsp of the veggie mixture on the rice paper, in the lower middle part so that it can easily be folded. Slowly roll the rice paper into a roll, tucking the corners towards the center as you roll. Hold it tightly, but gently, as you roll.
Repeat for the next 6 rice papers and garnish with fresh herbs of your choice.
Serve with your choice of sauce. Suggestions:
-cherry
-teriyaki sauce
-peanut sauce
-salsa
-plumb
Number of Servings: 7
Recipe submitted by SparkPeople user STACIELOVE.