blissful eats with tina jeffers: Shrimp salad rolls
A girl needs a little variety in her life so when I am trying to shed a few pounds I make sure to include these delicious salad rolls to help keep my diet on track. Fresh vegetables, lean cuts of protein and fresh herbs are combine to make a super satisfying yet light meal.
These salad rolls are super satisfying and you can vary the fillings based on what you have on hand. They are great with chicken, thin slices of beef or baked tofu. If bean sprouts and mushrooms aren’t your thing, try some shredded carrots and red bell pepper instead. The dipping sauce has a few unusual ingredients but I always keep a bottle of fish sauce and if you’ve never tried Sriracha you should really pick up a bottle, it’s great on stir-frys, tacos, eggs or anything that you would use traditional hot sauce on.
Be sure to visit me at www.scalingbackblog.com during the rest of the week for more recipes!
Shrimp salad rolls
Makes 8 rolls
For the dipping sauce:
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon Asian chili garlic paste or Sriracha
2 tablespoons water
1 teaspoon rice vinegar
For the salad rolls:
1 pound cooked medium shrimp, tails removed
½ cup thai basil leaves
1 cup bean sprouts
½ cup enoki mushrooms
1 cup radish sprouts
½ avocado, sliced
fresh basil, mint cilantro or other herbs
For the dipping sauce, whisk all the ingredients together until the sugar is dissolved.
To assemble the rolls, fill a large bowl with warm water. Gently dip each rice paper wrapper in water for a few seconds until damp. Don’t soak the rice paper, just dip to moisten. Place rice paper on plate and fold in half.
Layer the lettuce, shrimp, bean sprouts, herbs and avocado on the bottom third of the rice paper. Roll the wrapper over the fillings, tucking and rolling the wrapper with your fingers, making sure all the fillings are tightly rolled. Slice the roll in half on a diagonal. Serve with the dipping sauce on the side.