Shrimp Spring Rolls with Dipping Sauce

3
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
This fresh, flavorful finger food is perfect for a crowd. Double or triple the recipe, set out the ingredients in small bowls and have everyone assemble their own.

Ingredients

soy sauce

¼ cup(s)

fresh lime juice

¼ cup(s)

water

2 Tbsp

garlic clove(s)

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

SPLENDA® Sweetener, no calorie, packets

½ tsp

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-size shrimp)

uncooked udon noodles

4 oz, cook and keep at room temp

spearmint

cup(s), about 8 large leaves

Instructions

  1. Whisk soy sauce, lime juice, water, garlic paste, Splenda and jalapeno together in a medium bowl.
  2. To assemble rolls, place one lettuce leaf on a flat surface. Put a small amount of carrot and red pepper longways on edge of lettuce closest to you. Add 2 halves of a shrimp (next to each other), a small amount of udon and finally a mint leaf. Carefully roll up leaf and tuck in sides as you roll to close. 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.

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