Cabbage-Wrapped Shrimp with Wasabi Cream
Fat free sour cream
Reduced calorie mayonnaise
Uncooked jasmine rice
8 oz, package frozen cooked salad variety, thawed and coarsely chopped
1 medium, seedless, peeled and diced
½ item(s), medium, ripe, peeled and diced
¼ cup(s), fresh, chopped
2 medium, finely chopped
Fresh lime juice
Uncooked cabbage (all varieties)
1 cup(s), chopped, Savoy variety, 8 large leaves, or Swiss chard, or Chinese cabbage, tough ribs removed
Low sodium soy sauce
- To make the wasabi cream, combine the sour cream, mayonnaise, wasabi paste, and 1⁄8 teaspoon of the salt in a small bowl. Cover and refrigerate at least 30 minutes or until ready to serve, up to 2 days.
- Meanwhile, bring the water to a boil in a medium saucepan; add the rice and remaining 1/4 teaspoon salt. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff the rice with a fork then transfer to a large bowl to cool. Stir in shrimp, cucumber, avocado, cilantro, scallions, and lime juice; set aside.
- Cook the cabbage leaves in boiling water until wilted, about 2 minutes. Drain and set aside to cool. Cut each cabbage leaf lengthwise in half. Working 1 leaf half at a time, place a scant 1⁄4 cup rice mixture in the center of the bottom third of the leaf half. Fold over the sides then roll up from the bottom of the leaf to form a package. Repeat with the remaining leaves and rice mixture to make a total of 16 rolls. Serve with the wasabi cream and soy sauce. Yields 2 rolls with 1 teaspoon wasabi cream and scant tablespoon soy sauce per serving.