Shrimp and Strawberry Spring Rolls with Creamy Orange Dipping Sauce
Creamy Orange Dipping Sauce
Shrimp and Strawberry Spring Rolls
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.Advertisement
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).
1 1/2 starch, 1 lean protein, 1/2 vegetable