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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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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
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Prep
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Ready In
- 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.
- 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 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).
- 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
