Recipes

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol. This recipe gets further praise due to its low sodium content compared to other spring rolls, which can be fried and loaded with blood pressure-raising sodium.

Makes 6 rolls.

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 c. shredded leaf lettuce
1/3 c. chopped cilantro
1/2 c. peeled, seeded, chopped cucumber
1 medium carrot, julienned

In a bowl of cool water, soak a wrapper until limp.
Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce.
Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.
Moisten at seam; press to close. Lay on plate, cover with moist paper towel and refrigerate until ready to serve.
Slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
Quick Thai Dipping Sauce

1 T. light soy sauce
1 T. white-wine vinegar or rice vinegar
3 T. mirin (sake vinegar)
1/4 tsp. grated ginger root (optional)

Combine all ingredients in a small bowl.

Nutritional Facts per Serving (1 roll): 49 calories, 7 g carbohydrates, 4 g protein, 0.4 g fat, 1 g fiber, 75 mg sodium.

From our friends at LiveintheNow.com