Shrimp Summer Rolls
Author: 
Recipe type: Main
Cuisine: Vietnamese
Prep time: 
Total time: 
Yield: 6 summer rolls
 
Love summer rolls when the weather gets nice. A fresh and light meal. Can be vegan if you leave out the shrimp.
Ingredients
  • 6 rice papers
  • 3 Tbsp Manitoba Harvest Hemp Hearts
  • 12 cooked large shrimp
  • 1 red pepper, cut into thin strips
  • 1 cup carrots, cup into thin strips
  • ½ a cucumber, cut into thin strips
  • ½ cup red cabbage, cut into thin shreds
  • 3 green onions, cut in half lengthwise
For the Dipping Sauce
  • ¼ cup natural peanut butter
  • ¼ cup hoisin sauce
  • 2 Tbsp water or more
Instructions
  1. Fill a large bowl with hot water.
  2. Place one sheet of rice paper in the water and let it soak for 30 seconds.
  3. Lift the rice paper out of the water and place it on a clean surface or cutting board.
  4. Layer on ½ Tbsp of hemp hearts, 4 halves of large shrimp, a few slices of red pepper, carrot & cucumber.
  5. Gently lift the side of the rice paper that's closest to you and fold it over the fillings.
  6. Hold the middle of the roll while you fold each side in. Add in the strip of green onion, and continue rolling until it meets the end.
  7. Repeat this process until your fillings are used up.
  8. To make the sauce, add all the sauce ingredients together. Add more water if needed depending on the consistency of sauce you like.
Nutrition
Serving size: 1 roll with sauce Calories: 187 Fat: 8.6 g Saturated fat: 1.3 g Unsaturated fat: 2.4 g Carbs: 18 g Sugar: 9.6 g Sodium: 335 mg Fiber: 2.6 g Protein: 9.8 g Cholesterol: 36 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/shrimp-summer-rolls/