SHRIMP SPRING ROLLS & PEANUT SAUCE

2 Servings

---

Nutrition

733 Calories (per 5 rolls with sauce)

20g Protein

Ingredients

Peanut Sauce:

1/4 cup peanut butter

2 tbsp tamari

1 tbsp rice vinegar

1 tbsp honey

1/2 lime juiced

3 tbsp water

Dash of sesame seeds

Spring Roll:

6-10 rice paper wraps

10 pieces of uncooked shrimp defrosted, deveined and peeled

1/2 tbsp olive oil

Salt to taste

Pepper to taste

1 carrot peeled and julienne cut

1 red bell pepper seeded and julienne cut

1 seedless cucumber peeled and julienne cut

1 avocado sliced thin

Preparation

1. Rinse, peel and cut carrot, bell pepper, cucumber and avocado accordingly. Place to the side

2. Set a medium pan to medium heat with olive oil. Once oil is hot, add shrimp to the pan along with salt and olive oil until shrimp is fully cooked (about 5-7 minutes flipping halfway). Once shrimp is cooked, place to the side to cool

3. Prepare sauce - add peanut butter, tamari, rice vinegar, honey, lime juice, and water to a bowl and mix well

4. Prepare spring rolls - follow rice paper instruction according to packaging (mine instructed to dip in warm water). Once rice paper is prepped according to packaging, add 2-3 pieces of shrimp, carrots, bell pepper, cucumber and avocado. Fold rice paper over ingredients, the fold sides over and roll

5. Add peanut sauce to a small dipping bowl, garnishing with sesame seeds and enjoy