Shrimp Spring Rolls

(4 servings)

Ingredients:

• 1 1/2 lbs. large raw shrimp, peeled, deveined
• 1 ripe avocado
• 10 sheets of rice paper (found at sushi venues or japanese specialty stores)
• 4 cups HOT water
• 2 cups julienned carrots
• 2 cups julienned snow peas
• 2 cups julienned seedless cucumber
• * Orange Dipping Sauce
• 1/3 cup pure orange marmalade (no sugar added)
• 1 tsp. cracked red pepper
• 2 TBS rice wine vinegar
• 1/2 tsp. ground ginger

How To Prepare:

Peel and de-vein shrimp. (De-vein by gently slicing along the back of the shrimp with a sharp knife, in doing so, shrimp will reveal a dark string that you will remove).

Season shrimp with sea salt and pepper and cook in a skillet over medium heat with 1/2 cup chicken broth to create a non-stick surface, and to keep shrimp tender. After the shrimp has turned pink on all sides, or about 6 minutes, remove from the heat and slice lengthwise in half, refrigerate until ready to serve.

Thinly slice julienne carrots through cucumbers and set aside.

Place HOT water in a shallow bowl, place next to a clean cutting board with your prepared veggies and shrimp standing by! One at a time, dip your rice paper sheets into the hot water until it softens and becomes pliable (should take only 20-30 seconds). Once softened, place gently on the cutting board. Place a small amount of veggies and shrimp into the center of the rice paper and fold rice paper over filling on the bottom, then the top and tightly roll the sides. Repeat until all the filling is in rice paper.

In a small saucepan, gently heat orange marmalade with rice wine, ginger and cracked red pepper for 2-3 minutes, just to melt the marmalade. Place in a small bowl for dipping and serve with shrimp rolls.

Naturopathic Doctor Says:

This recipe provides a delicious assortment of cooked and raw ingredients. On a macronutrient level, this recipe has fiber, healthy fat, protein, lots of minerals, some B vitamins and antioxidants. These macronutrients fuel all major body systems, particularly liver, brain, skin, lungs and blood.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 152, Total Fat 5g, Saturated Fat 1 g, Trans Fat 0g, Cholesterol 2mg, Sodium 84mg, Total Carbohydrate 25g, Dietary Fiber 5g, Sugars 13g, Protein 3g, Vitamin A 153%, Vitamin C 54%, Calcium 5%, Iron 6%, Vitamin K ~24%

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