Yield: 4 servings
1 teaspoon fresh lime juice
1 teaspoon dark toasted sesame oil
1 small red chile pepper, seeded and minced
1/2 teaspoon salt
1/2 pound medium shrimp, peeled and deveined (see post above for vegan / vegetarian option)
8 large green or red leaf lettuce leaves
1 medium carrot, julienned
1 small daikon radish, julienned
1/2 cup mung bean sprouts
1/4 cup peanuts, toasted and chopped (optional, omit for peanut-free)
Combine the lime juice, sesame oil, chile and salt in a medium bowl.
Bring a pot of salted water to a boil. Add the shrimp and simmer until pink, about 3 minutes. Drain and toss the shrimp into the lime juice mixture, stirring to coat. Refrigerate for 10 to 15 minutes.
Set the lettuce leaves on a counter with stem ends toward you. Press against the “spines” until you hear a crunch to make it easier to roll.
Divide the carrot, daikon and sprouts among leaves, setting them in the centers toward the bottom. Divide the shrimp among leaves, and sprinkle with the chopped peanuts, if using. Roll lettuce from the bottom up.
Place each roll, seam side down, on a sheet of plastic wrap, wrap tightly and refrigerate for 15 minutes. Remove wrap; cut rolls in half and serve.
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