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Shrimp Salad Rolls

So many ways to create these rolls, try mixing up the veggies and protein!

Nutrition (per serving):

  • Calories: 516

  • Total Fat: 19.6g

  • Carbohydrate: 62.6g

  • Protein: 21.7g

Serves: 1-2 (cut the nutritional values down by half if serving 2 or using a smaller portion)


  • Shredded lettuce

  • 4 oz cooked shrimp, sliced in half

  • 1/2 carrot, shredded or thinly sliced

  • 1small cucumber, thinly sliced

  • 1/2 avocado, sliced

  • 1/4 red pepper, thinly sliced

  • Rice paper wraps - about 4

Peanut Dipping Sauce:

  • 1 tbsp all natural peanut butter

  • 1 tsp hoisin sauce

  • 1/4 tsp sriracha sauce

  • 1/2 tsp Tamari sauce

  • 1/8 teaspoon minced garlic

  • 1 tsp warm water


  1. Soak your rice paper in warm water per package instructions.

  2. Transfer the rice paper to a plate and add in ingredients: carrot, cucumber, lettuce, cilantro, and shrimp on 1/3 of the paper. Don't overstuff.

  3. Fold the rice paper up from the bottom, tucking in the sides and rolling up.

  4. Combine ingredients for sauce and serve on the side. Add more water if necessary.

Note: You can use use sweet chili sauce in place of the peanut sauce.

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