Vietnamese Shrimp & Cucumber Salad Rolls – A Refreshing Low-Carb Snack
Discover a delicious, healthy, and low-carb Vietnamese shrimp and cucumber salad roll recipe that rejuvenates both body and spirit. Perfect for a quick, refreshing snack filled with natural ingredients and energy-boosting flavors.
Allergens
Shrimp, Soy
Ingredients
- 8 medium shrimp, peeled and deveined
- 2 cups chopped cucumber
- 1 cup mixed greens (spinach, lettuce, etc.)
- 4 rice paper wrappers
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 tablespoon sesame oil
- 1 tablespoon low
- sodium soy sauce
- 1 teaspoon lime juice
- Salt and pepper, to taste
Instructions
- Season the shrimp with salt, pepper, and a pinch of lime juice. Set aside for 5 minutes.
- Fill a large bowl with warm water dip rice paper wrappers one at a time, and soften for 30 seconds. Remove and place on a clean surface.
- Place 2 shrimp on each wrapper, followed by a handful of mixed greens, cucumber, mint, and basil leaves.
- Roll up the rice paper tightly, tucking in the sides as you go, then slice in half to serve.
- Mix sesame oil, soy sauce, and lime juice for dipping sauce.
Chef’s Insight
The balance of flavors in these salad rolls is perfect for recharging your body and mind during the day.
Notes
Adjust the seasoning as desired to suit your taste preferences.