Shrimp Salad Wraps with Chili Dipping Sauce
These are so light and delicious – one will NEVER be enough!
1 1/2 cups water
1 tbsp rice vinegar
1 tsp salt
1/4 cup water
1/2 low fat Vegetable or Chicken bouillon cube
1 Garlic clove, mince ( or 1/4 tsp powder)
48 raw Medium shrimp, peeled and deveined
2 tbsp Curry paste
12 Rice paper rounds (9 inch)
1/4 English cucumber (with peel) quartered lengthwise and cut julienne into 2 inch strips
2 Green onions, slice into 2 inch slivers
1 medium Carrot, cut julienne into 2 inch strips
CHILI DIPPING SAUCE
1/4 cup Chili sauce
2 tbsp low sodium Soy sauce
2 tbsp Rice vinegar
1 tsp prepared Horseradish
1 tsp liquid concentrated Beef flavouring (Bovril)
Dried crushed chilies, sprinkle
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Combine first 4 ingredients in medium saucepan. Bring to a boil on medium. Reduce heat to medium low. Cover. Simmer for 20 minutes until water is absorbed and rice is tender. Set aside to cool.
Heat second amount of water and partial bouillon cube in large frying pan on medium. Add garlic. Cook until softened.
Add shrimp. Stir fry for about 3 minutes until shrimp are pink. Do not drain any remaining broth. Remove shrimp to paper towels. Cook shrimp enough to handle. Slice in lengthwise. Return to frying pan,
Add curry paste. Stir fry for about 1 minute.
Soak rice paper rounds, 1 at a time, in shallow pan of hot water for about 1 minute until soft. Cut into quarters. Divide cucumber, green onion and carrot evenly for 48 wraps.
- Place vegetable crosswise along wide end of rice paper wedges. Spread 1 tbsp rice on top of vegetables. Top each with 2 shrimp halves.
- Fold rounded end up and over filling.
- Bring two sides of wrapper over shrimp.
- Roll up, starting at wide end
CHILI DIPPING SAUCE : Combine first 5 ingredients in small bowl.
Sprinkle with chilies. Serve with wraps. Makes 48 salad wraps
Serve wraps chilled, at room temperature or steamed over boiling water until warmed.
1 Salad wrap with 1/2 tsp sauce: 31 calories; 0.6 g Total fat; 8 mg Cholesterol; 5 g Carbs; 2 g Protein; 158 mg Sodium