Yields: 10 rolls

Ingredients: 

Wrappers: 

• 10 rice paper sheets

Vegetables & Noodles: 

• 2 small carrots, cut lengthwise  

• 3 persian cucumbers, cut lengthwise 

• ½ small head purple cabbage, shredded  

• 10-12 Mint leaves 

• 10-12 Cilantro stalks 

• 1 head of lettuce (romaine or leafy)

• 2 packages shirataki noodles spaghetti

Shrimp: 

• 1 lb large shrimp, peeled and deveined + completely pat dried  

• ¼ tsp ginger powder 

• ½ tsp garlic powder

• Salt and pepper to taste

Peanut sauce: 

• ½ cup natural creamy peanut butter

• 2 tbsp tamari or soy sauce

• 2 tbsp rice wine vinegar

• 2 tbsp Choczero maple syrup or 2 tbsp sweetener 

• 1 tbsp sesame oil

• ½ tsp garlic powder or 2 cloves minced garlic

• Water to thin out for consistency (I used about 1 tbsp)

Directions: 

1. In a large bowl, add your shrimp, seasonings and mix.

2. Turn on the stove to medium high heat, add avocado oil into your large saute pan and cook shrimp for 2-3 minutes on each side. Remove and slice in half.

3. In a small saucepan, make your peanut sauce. Add all of your ingredients and cook on medium low heat until everything is combined. Turn off the heat and allow to cool.

4. Prep all of your vegetables at this time and you’re ready to assemble. 

5. To prep the rice paper rolls, wet them on all sides for 1-2 seconds, and directly place them on a nonstick board or plate. 

6. To assemble, add your lettuce, vegetables, shrimp and tuck and roll like a burrito.  

7. Dip in your peanut sauce and enjoy!

Nutrition:

Nutrition per serving without peanut sauce:

• Calories - 100

• Fat - 1g

• Protein - 9g

• Total Carbs - 15g

• Net Carbs - 11g

Nutrition per serving (only peanut sauce)

• Calories - 91

• Fat - 8g

• Protein - 3g 

• Total Carbs - 4g

• Net Carbs - 3g

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