Health-conscious eaters are seeking lighter snacks that will fill them up without filling them out. The bold flavors and contrasting textures of these Asian-style spring rolls fit the bill, providing lots of snacking satisfaction for minimal calories. As a bonus, they offer a generous serving of veggies.
1 tsp. canola oil
14 small shrimp (about 12 oz.), shelled and deveined
1 tbsp. sriracha sauce
Pinch of salt and pepper
3 oz. bean thread noodles
8 spring roll wrappers
1 tbsp. roasted sesame oil
8 red lettuce leaves
2 oz. carrot, peeled and finely julienned
2 oz. daikon, peeled and finely julienned
4 oz. English cucumber, peeled, halved seeded and sliced 1/4-in. thick
1 large California avocado, peeled, seeded and sliced into 24 slices
2 tbsp. finely chopped cilantro
2 tbsp. finely chopped mint
Chopped roasted peanuts, optional
Chili sauce and/or sweet soy dipping sauce, optional
- Heat canola oil in skillet over med.-high heat. Add shrimp, sriracha, salt and pepper. Cook shrimp until opaque and cooked through completely. Transfer to a plate and let cool. Refrigerate until needed.
- Prepare noodles according to package instructions. Drain and rinse thoroughly in cold water. Place noodles in a bowl and toss with sesame oil.
- To assemble, dip a spring roll wrapper into warm water. Once soft and pliable, place on work surface. Place one lettuce leaf in center of wrapper. Top with about 1/4 cup noodles, 3 shrimp, 6 to 8 carrot strips, 6 to 8 daikon strips, 6 to 8 cucumber slices and 3 avocado slices. Sprinkle a pinch of chopped cilantro and mint on top.
- Fold in each side of the wrapper, then fold the bottom over the filling and tightly roll up. Repeat with remaining wrappers and filling ingredients.
- To serve, cut spring rolls in half and serve with optional accompaniments.