
Diabetes-Friendly Spring Rolls to Make at Home
Heat a nonstick skillet to medium and add 1 tsp. of canola oil. Add shrimp and saut until curled and pink. Remove from heat and set aside to cool.
Submerge 1 rice paper round in bowl of water. Let stand for about 30 to 60 seconds. Rice paper should be soft and pliable, but not limp. Place softened roll on dampened cutting board. Place 3-5 pieces of shrimp, cut side down, in a single layer. Place 1/2 cup vegetable mix on top of the shrimp. Fold in the left and right ends of the round, and then roll from bottom to top tightly into a cylinder. Repeat with remaining ingredients to form 2 to 3 more rolls with shrimp.
Cut rolls diagonally in half. Arrange on plate, and serve with peanut sauce.
Nutrition info: 186 calories, total fat: 4 g, saturated fat: 1 g, sodium: 487 mg, total carbohydrates: 28 g, fiber: 2 g, sugar: 3 g, protein: 9 g
Serving size: 1 spring roll with 1/4 of the peanut dipping sauce (2 1/2 teaspoons)
Combine all ingredients in a bowl and whisk until blended. Pour into small ramekin and set aside.
Thinly slice bell pepper lengthwise, and slice avocado into 8 slices. Set aside.
Submerge 1 rice paper round in bowl of water. Let stand for about 30 to 60 seconds. Rice paper should be soft and pliable, but not limp. Place softened roll on dampened cutting board.
Place 2 slices avocado in single layer. Place 1/4 cup of bell pepper slices on top of the avocado. Fold in the left and right ends of the round, and then roll from bottom to top tightly into a cylinder. Repeat with remaining ingredients to form 3 more rolls with avocado.
Cut rolls diagonally in half
Continue
reading