Shrimp spring rolls with dipping sauce
3
Points®
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 or make it for a quick, clean lunch or dinner in just 25 minutes. The combination of tender lettuce leaves stuffed with delicate shrimp, crunchy vegetables and tender udon noodles get a burst of delicious Asian-inspired flavors when dipped into the tart, briny and spicy sauce. Regulate the heat of the sauce with the amount of jalapeno used. For a neater meal, serve as a salad and eat with chopsticks.
Ingredients
Soy sauce
¼ cup(s)
Fresh lime juice
¼ cup(s)
Water
2 Tbsp
Garlic
2 clove(s)
Splenda No Calorie sweetener packets
½ tsp
Jalapeño pepper
1 small
Lettuce
8 leaf/leaves, large
Carrots
1 small
Red bell pepper
1 medium
Cooked frozen shrimp
⅛ pound(s)
Uncooked udon noodles
4 oz
Spearmint
⅛ cup(s)
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.
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