Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Shrimp Spring Rolls w/Dipng Sauce - Core




Source of Recipe


WW Community


Recipe Introduction


Core Recipe
Servings | 4
Preparation Time | 25 min
Cooking Time | 0 min
Level of Difficulty | Easy

light meals | Don’t be upset if the sauce drips down your arms – that’s part of the fun when enjoying this fresh, flavorful finger food. For a neater meal, serve as a salad and eat with chopsticks.


List of Ingredients




1/4 cup soy sauce
1/4 cup fresh lime juice
2 Tbsp water
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 Eden Organic Kamut Udon Noodles, or other brand, cooked and kept at room temperature
1/8 oz spearmint, about 8 large leaves

Recipe



1. Whisk soy sauce, lime juice, water, garlic paste, Splenda and chili together in a medium bowl.
2. 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 of sauce per serving.