Thai Shrimp Spring Rolls

This light and flavorful roll will have you hooked

November 17, 2011

(SERVES 4-6)
12 6-inch-round rice paper sheets
1 cup shredded red cabbage
1/3 cup grated carrot
1/2 cup thinly sliced green onions
Small bunch cilantro leaves
Small bunch mint leaves
1 lb. cooked shrimp, split lengthwise
1 Tbsp. black sesame seeds
1/4 cup rice wine vinegar
1/4 cup soy sauce

1/ To soften rice paper, fill a shallow baking dish with warm water. Place two sheets of rice paper in water at a time and soak until soft. Carefully stack between paper towels.

2/ Pile cabbage, carrot, onion, cilantro, mint and shrimp on softened rice paper. Gently roll like a burrito, cut in half and sprinkle with sesame seeds.

3/ Mix vinegar and soy sauce, and serve with rolls as a dipping sauce.

Nutrition Facts (per serving): 251 calories, 38 g protein, 19 g carbs, 2 g fat

>> Sesame seeds contain sesamin, a powerful antioxidant that can speed muscle recovery and increase fat-burning.