Shrimp and Avocado Rice Paper Rolls
Fresh shrimp and avocado rice paper rolls with cool cucumber, served with a creamy Greek-yogurt dipping sauce. Shrimp plus yogurt make this a satisfying, iodine-supportive lunch.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 90gcooked peeled shrimp, halved lengthwise
- 4sheetsgluten-free rice paper wrappers
- 0.5mediumripe avocado, thinly sliced (about 70 g)
- 0.5mediumcucumber, cut into thin matchsticks (about 100 g)
- 30gcarrot, cut into thin matchsticks
- 10gfresh mint and cilantro leaves
- 0.5tsptoasted sesame oil
- 120gplain Greek yogurt
- 1tspgluten-free tamari
- 1tsplime juice
- 0.5tsphoney
- 0.25tspgrated fresh ginger
Instructions
- 01
Make the dipping sauce: in a small bowl, stir together the Greek yogurt, tamari, lime juice, honey, and grated ginger until smooth. Set aside.
- 02
Pat the cooked shrimp dry and slice each one in half lengthwise so they lie flat. Slice the avocado, and cut the cucumber and carrot into thin matchsticks.
- 03
Fill a wide shallow bowl with warm water. Dip one rice paper sheet in for 10-15 seconds until just pliable, then lay it flat on a clean damp surface.
- 04
Across the lower third of the wrapper, lay a few shrimp halves cut-side up, then top with avocado, cucumber, carrot, and a few mint and cilantro leaves. Drizzle a little of the sesame oil over the vegetables.
- 05
Fold the bottom edge up over the filling, fold in both sides, then roll tightly to seal. Repeat with the remaining 3 wrappers.
- 06
Cut each roll in half and serve immediately with the Greek-yogurt dipping sauce.
Nutrition (per serving)
- Calories
- 430kcal
- Protein
- 31g
- Carbs
- 37g
- Fat
- 15g
- Fiber
- 6g
- Selenium
- 42mcg
- Zinc
- 2.4mg
- Iron
- 1.4mg
- B12
- 2.4mcg
- Iodine
- 78mcg
- Sodium
- 600mg
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