Shrimp & Mango Rice Paper Rolls
Nutrition Facts
6 servings Serving Per Container
Serving size 2 rolls
| Amount Per Serving | ||
|---|---|---|
|
Calories |
410 |
|
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 0g | 0% | |
| Cholesterol 45mg | 16% | |
| Sodium 460mg | 20% | |
| Total Carbohydrate 68g | 25% | |
| Dietary Fiber 8g | 28% | |
| Sugars 21g | ||
| Includes Added Sugars 0g | 21% | |
| Protein 19g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 81mg | 6% | |
| Iron 3mg | 15% | |
| Potassium 620mg | 15% | |
Ingredients
- 12 each Spring Roll Wrappers
- 1 1/2 cups Pea Shoots
- 1 cup Carrots, shredded or grated
- 2 cups Coleslaw Mix
- 1 each Mango, peeled, cut into strips
- 1/2 each Cucumber, quartered, seeds removed, cut into strips
- 4 oz Water Chestnuts, rough chopped
- 2 tbsp Parsley, rough chopped
- 2 tbsp Cilantro, rough chopped
- 18 each Cooked Shrimp, butterflied in half
- Chili Dipping Sauce -- ---
- 2 tbsp Honey
- 1 Lime, Juiced
- 2 tsp Rice Vinegar
- 1 tsp Garlic Powder
- 1/4 cup Sweet Chili Sauce
- 2 tsp Crunchy Chili Onion Sauce
Method of Preparation
Step 1
In a small bowl combine all the dipping sauce ingredients. Mix well and set aside.
Step 2
Fill a shallow dish, wider than the rice paper sheets, with warm water.
Slide one wrapper into the water, rotate around until the sheet becomes pliable, about 15 seconds.
Lay out on a flat surface.
Step 3
Arrange the following ingredients on the wrapper similar to building a burrito:
- 3 slices shrimp, pea shoots, cabbage, carrots, cucumber strips, mango strips, water chestnuts, & sprinkle of herbs
**You do not want to overstuff, a little of each item will be enough, too much will tear the wrapper when rolling**
Step 4
Bring up the lower edge of the wrapper to cover the filling and roll once.
Fold in the sides of the wrapper and proceed to roll tightly.
Step 5
Line a serving platter with pea shoots and lay the rolls seam side down.
