Shrimp Spring Rolls with Dipping Sauce
3
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Don’t be upset if the sauce drips down your arms – that’s part of the fun when enjoying this fresh, flavourful finger-food.
Ingredients
Soy sauce
¼ cup(s)
Fresh lime juice
¼ cup(s)
Garlic
2 clove(s), large, minced and mashed to a paste
Sugar substitute
½ tsp(s), low calorie sweetener such as Splenda or Sweet'N Low
Jalapeño pepper
1 small, minced (do not touch seeds with bare hands)
Lettuce
8 leaf/leaves, large, butter, hard stem removed (or another soft lettuce)
Carrots
1 small, cut into matchsticks
Red bell pepper
1 medium, cut into matchsticks
Cooked frozen shrimp
⅛ pound(s), cut in half lengthwise (about 8 large-sized shrimp)
Uncooked udon noodles
4 oz, cooked, kept at room temperature
Fresh spearmint
⅛ cup(s), about 8 large leaves
Instructions
1
Mix soy sauce, lime juice, water, garlic paste, Splenda and chili in a bowl with a whisk.
2
To assemble rolls, place one noodle on a flat surface (make sure it’s straight) and top with a lettuce leaf. Fill with a small amount of carrot and red pepper, 2 shrimp halves, a small amount of udon and a mint leaf. Tie with noodle to enclose filling. Serve with dipping sauce. Yields 2 rolls and about 2 1/4 tablespoons sauce per serving.
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