If one of your new year’s resolutions is to incorporate more plants, I have just the recipe for you!🥬🥕🥑🫑🥗 You can make this meatless by simply skipping the shrimp!🍤
8 rice paper rolls
1/2 lb shrimp, cooked and peeled, tails removed
1 cup thinly sliced purple cabbage
1 cup thinly sliced carrot
1 cup thinly sliced red bell pepper
16 large basil leaves
24 mint leaves
24 cilantro leaves
2 cups mixed greens
1/2 an avocado, cut into thin slices
🥜 Peanut Sauce:
1/4 cup peanut butter
2 tbsp tamari (or soy sauce)
1 tbsp unseasoned rice vinegar
1 tbsp sriracha
2 tsp toasted sesame oil
2 tsp coconut aminos
water to thin
First make your peanut sauce by combing the above ingredients in a bowl. Use water to think to desired consistency. Set aside.
To assemble your salad rolls, fill a shallow dish with an inch of water (I used a rimmed plate but you could use a baking dish). Place a damp rag next to the dish. Soak your rice paper wrap in the water for 20 seconds, allowing it to become pliable. Remove from the water and place on the damp towel.
Add your fillings: 3 shrimp, 2 basil leaves, 3 mint leaves, 3 cilantro leaves, 5-6 strips of carrot, bell pepper, and cabbage, a small handful of mixed greens, and a couple slices of avocado. Be careful not to overfill as this will make it challenging to wrap. Begin by folding the edges over the center and then roll tightly.
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