Fresh Spring Rolls with Orange Dipping Sauce
1. Fill shallow pie plate with warm water; working with wrappers and half the filling ingredients, add 1 wrapper at a time to water and soak 1 minute or until pliable. Place wrapper on work surface; leaving 1-inch border around filling, arrange 3 cilantro leaves, 2 mint leaves, some of each avocado, green onion, bell pepper, cucumber and carrot, and 3 shrimp in center of wrapper. Being careful not to tear wrapper, fold bottom and sides of wrapper over filling; tightly roll up to enclose filling completely.
2. Cut spring rolls in half; fill lettuce leaves with remaining filling. Serve with sauce for dipping.
- 7 g Fat
- 1 g Saturated Fat
- 22 mg Cholesterol
- 172 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
- 7 g Sugars
- 6 g Added Sugars
- 5 g Protein
Directions
1. Fill shallow pie plate with warm water; working with wrappers and half the filling ingredients, add 1 wrapper at a time to water and soak 1 minute or until pliable. Place wrapper on work surface; leaving 1-inch border around filling, arrange 3 cilantro leaves, 2 mint leaves, some of each avocado, green onion, bell pepper, cucumber and carrot, and 3 shrimp in center of wrapper. Being careful not to tear wrapper, fold bottom and sides of wrapper over filling; tightly roll up to enclose filling completely.
2. Cut spring rolls in half; fill lettuce leaves with remaining filling. Serve with sauce for dipping.
