Shrimp spring rolls with dipping sauce
Fresh lime juice
2 medium clove(s), minced and mashed to a paste
Splenda No Calorie sweetener packets
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-size shrimp)
Uncooked udon noodles
4 oz, cook and keep at room temp
⅛ cup(s), about 8 large leaves
- Whisk soy sauce, lime juice, water, garlic paste, Splenda and jalapeno together in a medium bowl.
- 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.