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Crispy Shrimp Spring Roll

Yields4 Servings

 8 rice wrappers
 1 lb. cooked and cleaned shrimp
 1 red bell pepper (sliced very thin)
 1 baby cucumber (sliced into very thin strips)
 1 cup shredded cabbage
 ¼ cup chopped cilantro
 ¼ plain Greek yogurt
 2 tbsp. sriracha sauce
 1 tbsp. soy sauce
 2 packets of Splenda
 1 tsp. minced ginger
 2 tsp. garlic paste
 1 tsp. lime juice
1

Prep all of your vegetables and have them ready to go. Make sure your shrimp are cleaned and cut in half (long ways).

2

Dip each rice wrapper into water for about 20 seconds. Lay onto a non-stick surface and add your shrimp and vegetables. Roll up just like you would an egg roll. Place on a plate so that they are not touching each other.

3

Spray a heated, non-stick pan with cooking spray and sauté each roll on all sides until crispy.

4

Mix your sriracha, yogurt, Splenda, soy, lime, garlic and ginger to make your sauce and serve.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories196
% Daily Value *
Total Fat 6g8%
Total Carbohydrate 16g6%

Total Sugars 7g
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.