Shrimp and Veggie Rolls
- 1 of 2 In a bowl, whisk coconut milk, peanut butter, brown sugar, soy sauce, curry paste and 1 tsp lime juice until smooth. Set aside.
- 2 of 2 Fill a shallow bowl or pie plate with warm water. Dunk a rice paper wrapper in water, flip, then remove and drain on a paper towel. Place on a cutting board and arrange 3 pieces of shrimp, a bit of the cucumber, carrot and cabbage, and a few cilantro and mint leaves on bottom third of wrapper, leaving a 1-inch border. Squeeze some fresh lime juice on top. Fold bottom of wrapper over filling, then fold in ends and roll tightly. Repeat with remaining wrappers and filling. Slice in half on the bias and serve with coconut-peanut sauce.
Servings Per Recipe: 8
Per Serving: 1 g fiber, 6 g sugar, 18 g pro., 240 kcal cal., 9 g Fat, total, 23 g carb., 6 g sat. fat, 910 mg sodium