Summer Rolls
16.4g
Net Carbs
20.7g
Protein
7.1g
Fat
6.0g
Fiber
230
Calories
Ingredients:
- 1/2 cup Mung Beans (Mature Seeds)
- 8 leaves Butterhead Lettuce (Includes Boston and Bibb Types)
- 1 pepper Red Hot Chili Peppers
- 1/2 teaspoon Salt
- 1 medium Carrot
- 1/4 cup Dry Roasted Unsalted Peanuts
- 1 teaspoon Fresh Lime Juice
- 1/2 pound Shrimp
- 1 teaspoon Toasted Sesame Oil
- 1 serving Daikon
Directions:
- Combine lime juice, sesame oil, minced chili pepper, and salt in a medium bowl; set aside.
- Bring a medium pot of salted water to a boil. Add shrimp; simmer until pink, about 3 minutes. Drain; add to lime juice mixture and toss to coat. Refrigerate until cool, about 10 minutes.
- Set lettuce leaves on a counter with stem ends toward you. Press against the spines until you hear a crunch to make it easier to roll.
- Divide carrot, daikon, and sprouts among leaves, setting them in the centers toward the bottom. Divide shrimp among leaves; sprinkle with chopped peanuts. Roll lettuce from the bottom up.
- Place each roll, seam side down, on a sheet of plastic wrap; wrap tightly and refrigerate for 15 minutes. Remove wrap; cut rolls in half and serve.
Find this recipe and more in the New Atkins For a New You Cookbook!
