Tortilla Shrimp Spring Rolls

Spring rolls are like an Asian version of burritos — only filled with fresh vegetables, shrimp, meat or tofu. In our version light, pliable low carb flour tortillas stand in for traditional rice paper wrappers. Quick-cooking mung bean thread noodles (which may be labeled saifun) are a common addition, and you’ll find them in the Asian foods aisle at the supermarket. You’ll also notice that we add a dash of Sriracha hot sauce to both dipping sauces. It’s just there to balance the flavors, and neither sauce is particularly hot. A julienne peeler is an inexpensive tool that makes quick work of prepping the carrots and cucumber. You also could grate them, if you prefer. Serving these summer rolls family style makes for a festive, casual meal.

Peanut Sauce:

1/4 cup creamy peanut butter

6 tablespoons water
1 tablespoon fresh lime juice
Salt, to taste
Sriracha hot sauce, to taste

Salty-Sweet Dipping Sauce:

1/4 cup unseasoned rice vinegar
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon Sriracha hot sauce
1 garlic clove, grated
1/4 cup chopped green onions

Remaining Ingredients:

2 ounces mung bean thread noodles
1 package La Tortilla Factory High-Fiber, Low-Carb Tortillas Traditional Flour
2 carrots, peeled and julienned
1/2 English cucumber, julienned
1 cup shredded lettuce
1/2 pound cooked bay shrimp
1/4 cup fresh mint leaves
1/4 cup cilantro leaves

Whisk together peanut sauce ingredients. Whisk together salty-sweet dipping sauce ingredients. Set both aside.

Prepare the mung bean thread noodles according to package directions. Drain, rinse with cold water, and drain again.

Serve dipping sauces, noodles, tortillas, vegetables, shrimp and herbs family-style and let everyone assemble their own.

Number of Servings: 8

Calories: 150 | Total fat: 2.5 grams | Total carbohydrates: 27 grams | Dietary fiber: 10 grams | Protein: 12 grams