Shrimp Summer Rolls
These Shrimp Summer Rolls are fun and easy to make, loaded with veggies, and are a WW friendly option that's great as a snack or meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodbythegram.com.
Ingredients
- 10 spring roll wrappers
- 30 shrimp (cooked and cooled)
- 2 1/2 cups shredded cabbage
- 1 red pepper (sliced into thin strips)
- 2 cups shredded carrot
- 1 cucumber (peeled with seeds removed and sliced into thin strips)
- 3 tbsp fresh mint (chopped finely)
- 3 tbsp fresh basil (ideally Thai basil chopped finely)
- 6 Tbsp. seasoned rice wine vinegar (if not using seasoned add Tsp of agave)
- 1 Tbsp. reduced sodium soy sauce (or coconut aminos)
- 4 Tbsp. powdered peanut butter
- 1 Tbsp. ginger root (grated)
- 2 garlic cloves (minced)
- 1 Tsp. Sriracha (optional)
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