We turned this popular appetizer into a quick, diet-friendly dinner solution for two. It's a fresh, low-calorie alternative to takeout. In place of bottled peanut sauce, you can instead try our Miso-Chili-Garlic Sauce.
1 1/2 cups packaged broccoli slaw
1/4 cup torn cilantro leaves
1/4 cup diagonally sliced green onions (optional)
4 (8-in.) round rice paper sheets
4 ounces cooked shrimp, peeled and deveined (tails removed)
2 tablespoons bottled peanut sauce
1 tablespoon water
Potassium 6% DV
Added sugars 1g
How to Make It
Combine broccoli slaw, cilantro, and, green onions, if using.
Fill a large, shallow dish with hot water to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Place about one-fourth of shrimp on half of the sheet, leaving a 1/2-inch border; top shrimp with about 1/2 cup broccoli slaw mixture. Fold in sides of sheet toward center over filling. Starting with the filled side, roll up tightly, pressing seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure 3 times with remaining 3 rice paper sheets, remaining shrimp, and remaining 1 1/2 cups broccoli mixture.
Combine peanut sauce and 1 tablespoon water in a bowl. Serve with rolls.
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