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Mango & Shrimp Summer Rolls

Servings: 1, Prep Time: 5 min, Cook Time: 0 min

Ingredients

  • 2 large paper (12-3/8" dia) [34 g] Rice Paper
  • 2 cups [113.4 g] Shredded Green & Red Cabbage with Carrots
  • 0.5 cup, sliced [82.5 g] Mangos
  • 4 oz, cooked [112 g] Shrimp (Peeled)
  • 3 tbsp [3 g] Cilantro
  • 1 tbsp [16 g] Almond Butter
  • 1.5 tbsp [21 g] Coconut Aminos

Directions

  1. Place 1 sheet of rice paper in a bowl of room temperature for 20-30 seconds. Remove it from the water and place on a clean working surface.
  2. Add carrots, red cabbage, mango, shrimp and cilantro to the rice paper.
  3. Roll from the bottom toward the center, fold the sides, and continue rolling until you reach the top.
  4. Mix almond butter and coconut aminos together until well blended and use for a dipping sauce.
  5. Serve chilled and enjoy!


Nutrition Info

Calories: 498, Fat: 13g, Carbs: 59g, Protein: 37g, Fiber: 6g

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