Thai Peanut Spring Rolls
Meal: 250 cal Protein: 30g Carbs: 40g Fat: 23g
Spring Rolls, the non-fried type, are light, lovely, and perfect for a brightly flavored dipping sauce and tons of fresh herbs. Shrimp, carrots and cabbage are a really classic combo, but truly there is no limitation on what fillings can be included.
Serving size 2 Rolls 250 cal Protein: 30g Carbs: 40g Fat: 23g
Ingredients
- 2 oz Rice Vermicelli
- 8 Rice Wrappers 8.5” in diameter
- 8 Large Shrimp Cooked, peeled, deveined and cut in half
Directions
- Bring water to boil in large pot on high.
- Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Set Aside.
Ingredients
- 2 Tbsp Basil Fresh, leaves removed, stems discarded
- 3 Tbsp Mint Fresh, leaves removed, stems discarded
- 3 Tbsp Cilantro Fresh, leaves removed, stems discarded
- 1 Carrot shredded
- 2 Purple Cabbage Leaves sliced
- 2 Tbsp SMART Thai Peanut Sauce
Directions
- Fill a large bowl with warm water.
- Dip one wrapper into the hot water for 1 second to soften.
- Lay wrapper flat.
- In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, carrot and cabbage, leaving about 2 inches uncovered on each side.
- Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
- Repeat with remaining ingredients.
