Photo of Shrimp spring rolls with dipping sauce by WW

Shrimp spring rolls with dipping sauce

3
3
3
SmartPoints® value per serving
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 clove(s)

2 clove(s), medium, minced and mashed to a paste

Sugar substitute

½ tsp(s), low calorie sweetener such as Splenda or Sweet'N Low

Jalapeño pepper(s)

1 small, minced (do not touch seeds with bare hands)

Lettuce

8 leaf/leaves, large, butter, hard stem removed (or another soft lettuce)

Uncooked carrot(s)

1 small, cut into matchsticks

Sweet red pepper(s)

1 medium, cut into matchsticks

Cooked shrimp

pound(s), cut in half lengthwise (about 8 large-sized shrimp)

Uncooked udon noodles

4 oz, cooked, kept at room temperature

Spearmint

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.

Notes

For a neater meal, serve as a salad and eat with chopsticks.