Shrimp Peeled Rolls

Shrimp Peeled Rolls

Ingredients:
3 cups water
½ pound large shrimp, peeled and deveined
12 rice paper wrappers (8" diameter)
2 cups shredded red cabbage
1 large carrot, grated
1 avocado, pitted, peeled, and thinly sliced
1 mango, pitted, peeled, and cut into strips
½ cup sliced fresh mint leaves

Directions:
To make the dipping sauce: In a small bowl, whisk together the almond butter, coconut milk, ginger,
garlic, soy sauce or tamari, vinegar, sambal oelek, and honey. Set aside.
To make the rolls: In a medium saucepan, bring the water to a boil. Add the shrimp and immediately
remove the saucepan from the heat. Cover and let the shrimp poach for 3 minutes, or until opaque.
With a slotted spoon, transfer the shrimp to a bowl of ice water and let them cool for 3 minutes. Drain
the shrimp and cut each in half lengthwise.
Fill a shallow plate with hot water. Dip 1 wrapper in the hot water for 10 to 15 seconds, or until
pliable. Taking care not to tear the wrapper, remove it from the water and spread it flat on a work
surface. Place a little of the cabbage, carrot, avocado, mango, and mint on the bottom third of the
wrapper (you will need one-twelfth of each ingredient per wrapper). Top with 4 pieces of shrimp. Fold
the bottom of the rice paper over the filling and begin rolling tightly. Fold the left and right sides of
the paper over the filling. Finish rolling tightly and slice in half diagonally. Repeat with the remaining
wrappers and filling. Serve with the reserved dipping sauce.
Makes 6 servings
Collard Wraps with Tomato Hummus
Instead of making wraps with romaine or other lettuce leaves, try nutrient-rich collard greens.
Be sure to cut off the white portion of the stalk from each leaf.
TOTAL TIME: 25 MINUTES
TOMATO HUMMUS