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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Creamy Orange Dipping Sauce
Shrimp and Strawberry Spring Rolls


Instructions Checklist
  • Prepare dipping sauce: Remove 1/4 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.

  • Prepare spring rolls: In a medium bowl combine the arugula, fennel, strawberries, rice vinegar, vegetable oil, salt and pepper.

  • 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.

  • Place a few shrimp halves across lower third of rice paper. Top with 1/4 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(R) Granular. Follow package directions to use product amount equivalent to 1 1/2 teaspoons sugar. Nutrition Per Serving with Substitute: Same as below, except 176 cal., 26 g carb. (5 g sugars).

Nutrition Facts

182 calories; protein 12.6g 25% DV; carbohydrates 27.1g 9% DV; exchange other carbs 2; dietary fiber 2.5g 10% DV; sugars 6.6g; fat 2.6g 4% DV; saturated fat 0.3g 2% DV; cholesterol 66.7mg 22% DV; vitamin a iu 701.2IU 14% DV; vitamin c 20.8mg 35% DV; folate 30.1mcg 8% DV; calcium 95.4mg 10% DV; iron 1.2mg 7% DV; magnesium 29.7mg 11% DV; potassium 326.4mg 9% DV; sodium 252.5mg 10% DV.