Shrimp spring rolls with dipping sauce
Fresh lime juice
2 clove(s), medium, minced and mashed to a paste
½ tsp(s), low calorie sweetener such as Splenda or Sweet'N Low
1 small, minced (do not touch seeds with bare hands)
8 leaf/leaves, large, butter, hard stem removed (or another soft lettuce)
1 small, cut into matchsticks
Sweet red pepper(s)
1 medium, cut into matchsticks
⅛ pound(s), cut in half lengthwise (about 8 large-sized shrimp)
Uncooked udon noodles
4 oz, cooked, kept at room temperature
⅛ cup(s), about 8 large leaves
- Mix soy sauce, lime juice, water, garlic paste, Splenda and chili in a bowl with a whisk.
- 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.