Shrimp & Avocado Rice Paper Rolls
20 minLow FODMAPOvulationSteady energyGluten-freeNo-cookFollicular phasePescatarianEveryoneDairy-freeHormone balanceGut health
Servings:
2
·
Ingredients
- —8 Rice paper wrappers
- —16 Shrimp, raw
- —1 Avocado, raw
- —1 Carrots, raw
- —1 Cucumber, raw
- —Mint, fresh (spearmint)
- —Tamari for dipping
- —Lime, raw
Method
- 01Pour warm water into a wide bowl. Dip the rice paper for exactly 5 seconds — no longer or it will tear. It should feel soft and slightly tacky.
- 02Arrange the filling near one edge of the wrapper: shrimp first, then avocado, carrot, cucumber and herbs. Do not overfill — the roll needs to close neatly.
- 03Roll it up: fold the edge over the filling, tuck in the sides, then roll tightly. The rice paper seals itself.
- 04Serve immediately with tamari and lime juice for dipping. If you need to hold them, cover with a damp cloth so they do not dry out.
Why this works
Shrimp provides selenium for thyroid; avocado fats steady blood sugar; raw vegetables deliver enzymes and fibre — cooling in hot flashes.
Nutrition (per serving)
167
kcal
1.6g
protein
15.3g
fat
9g
carbs