Thursday, January 17, 2013

Shrimp Spring Rolls

As much as I hate to admit my own cliche, Mike and I have been on a healthy diet since New Years day.  I'm not going to lie, I do not enjoy minding my meals or counting calories.   I like butter...and bread; the sweet luxury of putting dressing directly on my salad (come on, dipping your fork in it is just not the same). But alas, we've got a wedding coming up and it's time to shape up!

I'm still working out some kinks in a few lightened up recipes, but one easy option i've come up with is Shrimp Spring Rolls. These are great for a party because you can make them in advance, let them chill, then slice them right before you're ready to serve.  I eat these for a light lunch or snack as well.

Spring Rolls:
* spring roll wrappers (as many as you would like to make)
* 2 shrimp per roll, cooked and peeled, tails removed (I usually buy cocktail shrimp)
* romaine lettuce, thinly sliced
* carrots, thinly sliced (I usually grab these from the salad bar)
* 1 tsp. cilantro, chopped, per roll
* 2 tbsp. cellophane noodles per roll

Peanut Dipping Sauce
* 1 tbsp. creamy peanut butter
* 1/4 c. hoisin sauce
* 1/2 c. teriyaki sauce

To prepare the sauce, combine all ingredients in a bowl and mix well with a fork or whisk; set aside.   Prepare cellophane noodles according to package directions.  Add some warm water to a shallow dish or bowl and place the spring roll wrapper in the water for 10 seconds or so until it is soft.  Remove the spring roll wrapper and lay it on a plate.  Fill the wrapper with shrimp, lettuce, carrots, cilantro, and cellophane noodles.  Fold in two ends of the wrapper, then roll the opposite ends in, being careful not to tear the wrapper.  Place the rolls seam side down on a plate and refrigerate until ready to serve.  Slice spring rolls at an angle and serve with Peanut Dipping Sauce.

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