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Shrimp Spring Rolls with Dipping Sauce




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




1/4 cup soy sauce
1/4 cup fresh lime juice
2 medium garlic clove(s), minced and mashed to a paste
1/2 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 medium jalapeno pepper(s), minced (do not touch seeds with bare hands)
1/8 pound cooked shrimp, cut in half lengthwise (about 8 large-sized shrimp)
8 large leaf lettuce, butter, hard stem removed (or another soft lettuce)
1 small carrot(s), cut into matchsticks
1 medium sweet red pepper(s), cut into matchsticks
4 oz cooked brown rice, udon noodles, cooked, kept at room temperature
1/8 oz spearmint, about 8 large leaves

Recipe



Mix soy sauce, lime juice, water, garlic paste, Splenda and chili in a bowl with a whisk.


To assemble rolls, place one noodle on a flat surface (make sure it’s straight) and top with a lettuce leaf. Fill with a small amount of carrot and red pepper, 2 shrimp halves, a small amount of udon and a mint leaf. Tie with noodle to enclose filling. Serve with dipping sauce. Yields 2 rolls and about 2 1/4 tablespoons sauce per serving.