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Photo of Shrimp spring rolls with dipping sauce by WW

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), minced and mashed to a paste

Splenda No Calorie sweetener packets

½ tsp

Jalapeño pepper

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

Lettuce

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

Carrots

1 small, cut into matchsticks

Red bell pepper

1 medium, cut into matchsticks

Cooked frozen shrimp

⅛ pound(s), cut in half lengthwise (about 8 large-size shrimp)

Uncooked udon noodles

4 oz, cook and keep at room temp

Spearmint

⅛ 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.

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