Skip the fried egg rolls and make these light, refreshing rolls featuring shrimp, sweet mango, and mint. Each roll is around 75 calories so enjoy 2 alongside some brown rice and a hearty salad.

Adeena Sussman
Recipe by Health May 2011

Gallery

Kana Okada

Recipe Summary

prep:
35 mins
total:
35 mins
Yield:
Makes 4 servings (serving size: 2 shrimp rolls and about 4 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make dipping sauce: Combine first 5 ingredients (through scallion) in a small bowl; refrigerate.

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  • To make rolls: Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out and place on a clean work surface. Place 1 rice paper sheet in warm water; soak to soften (about 30 seconds). Remove from water; place on kitchen towel. Working quickly, place 2 basil leaves facedown in center of paper, leaving 3 inches at bottom of paper and about 1 1/2 inches on each side. Place 3 pieces lettuce on top of basil; mound 2 tablespoons noodles on top of lettuce. Top each with mango strips (1/4 ounce) and 4 shrimp halves. Arrange 2 mint leaves, face-side up, on top of shrimp. Pull bottom of wrapper over filling, fold in sides, and roll wrapper into a cylinder. Repeat with remaining ingredients; serve with dipping sauce.

Nutrition Facts

153 calories; fat 1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 8g; carbohydrates 29g; fiber 0g; cholesterol 36mg; iron 1mg; sodium 73mg; calcium 26mg.
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