Cucumber Spiral Shrimp Salad Rolls

15 min

8 rolls (4 servings)

Experiment with different fresh, seasonal fillings in these light, dip-able wraps.

Ingredients

  • 1 English cucumber, cut into 3” long rounds
  • 8 rice paper rounds (8.5”)
  • 1 cup lettuce, shredded
  • 1 cup grated carrot
  • 1 lb (450 g) baby shrimp or cooked boneless, skinless chicken breast, cut into strips
  • Roasted Garlic Aioli, prepared, optional
  • 1 tbsp Roasted Garlic Aioli Mix
  • 1 cup light mayonnaise
  • 1 tsp lemon juice, optional

Preparation

  • Turn the cucumber into spirals with a Veggie Twist & Spiral Slicer. Set aside.
  • Fill a large prep bowl with cold water. Working with one rice paper round at a time, dip in water for 20 seconds, or until pliable. Lay flat on a cutting board.
  • Place fillings on the bottom third of the rice paper round. Fold wrapper over, tuck in sides, and roll tightly. Repeat with remaining rice paper rounds.
  • Serve with aioli for dipping, if desired.

Nutritional Information

Per serving(2 rolls): Calories 190, Fat 2 g (Saturated 0 g, 0 0 g), Cholesterol 95 mg, Sodium 590 mg, Carbohydrate 28 g (Fiber 4 g, Sugars 9 g), Protein 17 g.