Cucumber Spiral Shrimp Salad Rolls

Cucumber Spiral Shrimp Salad Rolls Cucumber Spiral Shrimp Salad Rolls Experiment with different fresh, seasonal fillings in these light, dip-able wraps.
Experiment with different fresh, seasonal fillings in these light, dip-able wraps.
  • 15 min prep
  • 15 minutes
  • 190 calories
  • $3.60
  • Dairy Free

Ingredients


Makes:8 rolls (4 servings)
  • 1 English cucumber, cut into 3”-long rounds
  • 8 rice paper rounds (8½”/22 cm)
  • 1 C (250 ml) lettuce, shredded
  • 1 C (250 ml) grated carrot
  • 1 lb (450 g) baby shrimp or cooked boneless, skinless chicken breast, cut into strips
  • Basil & Garlic Aioli Mix, prepared, optional

Preparation


 
  • Turn the cucumber into spirals with the Veggie Twist & Spiral Slicer. Set aside.
  • Fill a large prep bowl with cold water. Working with one rice paper round at a time, dip in water for 20 seconds, or until pliable. Lay flat on a cutting board.
  • Place fillings on the bottom third of the rice paper round. Fold wrapper over, tuck in sides, and roll tightly. Repeat with remaining rice paper rounds.
  • Serve with sauce or aioli for dipping, if desired.
Nutritional Serving Size Two/Deux
Calories 190
Fat 2 g
Saturated Fat 0 g
Transfat 0 g
Cholesterol 95 mg
Sodium 590 mg
Carbohydrates 28 g
Fibre 4 g
Sugar 9 g
Protein 17 g

Shop this recipe...

Veggie Twist & Spiral Slicer
$25.00
Basil & Garlic Aioli Mix