Low Cal Shrimp Summer Rolls

Nguyên liệu

I love Vietnamese food and all the fresh flavors. I dont know how to make much, but when I had some spring and summer rolls a few weeks ago, I knew I wanted to make a version at home but low calorie but equally satisfying.

These are super light, fresh, crunchy, and ridiculously satisfying. Just 90 calories each (without sauce) but even better with the peanut sauce below. As always, if you are prioritizing protein, you can swap out the shrimp for things like cooked chicken, tofu, or even steak would work great.

Here is how I made them:

Ingredients (Makes 10–12 Rolls)

3/4 lb wild shrimp, boiled or precooked (then sliced in half)

Rice paper sheets (35 cals each, grab them at Asian grocery or online)

Gem lettuce or butter lettuce leaves

2 thinly Shredded carrots

1/2 cup Thinly sliced red cabbage

4 Scallions, thinly sliced lengthwise

Large handful fresh mint + lemon basil (or regular basil)

2 Jalapeños, thinly sliced

1 large avocado, thinly sliced

How to Roll

1.Dip rice paper in warm water (just quick dunk!).

2.Add lettuce, then your veggies and herbs, leaving space on the edges

3.Fold bottom of rice paper up, pull tight and tuck it in.

4.Add a couple jalapeño slices, 2-3 shrimp cut in half, and 2-3 thin avocado slices

5.Fold in the sides, then roll tight, mini burrito-style.

6.Repeat until you are satisfied. This makes about a dozen rolls depending on how much you fill them up.

Optional Peanut Sauce

2 tbsp crunchy PB

1 tbsp gochujang

1 ½ tbsp soy sauce

1 tbsp maple syrup

1–2 tbsp hot sauce

1/4–1/3 cup water to thin

Save this for summer meal prep or dinner with friends. These always go fast and such a great healthy appetizer or healthy snack option.

And if you make them, let me know on SHREDHAPPENS. ENJOY!