Shrimp and Strawberry Spring Rolls with Creamy Orange Dipping Sauce

Shrimp and Strawberry Spring Rolls with Creamy Orange Dipping Sauce

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From: Diabetic Living Magazine

Spring rolls are a great choice when you're looking to serve a light and healthy appetizer. You'll want to dip each bite of these rolls—packed with shrimp, arugula, fennel and sweet strawberries—in the creamy orange dipping sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • Creamy Orange Dipping Sauce
  • 1 orange
  • ⅓ cup plain fat-free Greek yogurt
  • 1½ teaspoons sugar (see Tip)
  • 1½ teaspoons Asian sweet chili sauce
  • ⅛ teaspoon crushed red pepper
  • Shrimp and Strawberry Spring Rolls
  • 3 to 4 cups packed arugula
  • 1½ cups very thinly sliced fennel
  • ½ cup fresh sliced strawberries
  • 1 tablespoon rice vinegar
  • 2 teaspoons vegetable oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 8 8-inch rice papers
  • 6 ounces fresh peeled and deveined cooked medium shrimp, halved lengthwise
  • Orange zest

Preparation

  • Prep

  • Ready In

  1. Prepare dipping sauce: Remove ¼ teaspoon zest and squeeze 2 tablespoons juice from the orange. In a small bowl combine the orange zest and juice, Greek yogurt, sugar, chili sauce and crushed red pepper. Set aside.
  2. Prepare spring rolls: In a medium bowl combine the arugula, fennel, strawberries, rice vinegar, vegetable oil, salt and pepper.
  3. Pour warm water into a pie plate. Dip a rice paper into water just until moistened (paper will still be firm but will continue to soften during assembly). Transfer to a work surface.
  4. Place a few shrimp halves across lower third of rice paper. Top with ¼ cup of the arugula mixture. Fold bottom of rice paper over filling. Fold in sides; roll up tightly. Repeat with remaining rice papers, shrimp and arugula mixture. Serve with dipping sauce and top with additional orange zest.
  • Tip: If using a sugar substitute, we recommend Splenda® Granular. Follow package directions to use product amount equivalent to 1½ teaspoons sugar. Nutrition Per Serving with Substitute: Same as below, except 176 cal., 26 g carb. (5 g sugars).

Nutrition information

  • Serving size: 2 spring rolls and 2 tablespoons dipping sauce
  • Per serving: 182 calories; 3 g fat(0 g sat); 2 g fiber; 27 g carbohydrates; 13 g protein; 30 mcg folate; 67 mg cholesterol; 7 g sugars; 701 IU vitamin A; 21 mg vitamin C; 95 mg calcium; 1 mg iron; 253 mg sodium; 326 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 lean protein, ½ vegetable

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