Shrimp & Avocado Rice Paper Rolls
20 minGluten-freeNo-cookGut healthSteady energyHormone balanceFollicular phaseOvulationDairy-freePescatarianMeal prep friendly
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
Allergens
Contains shellfishContains soy
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.
Meal Prep Tips
Storage: Best eaten fresh, but you can store wrapped tightly in a damp paper towel and an airtight container in the fridge for up to 1 day — the rice paper toughens and the avocado browns with longer storage, so this one doesn't freeze well.
Reheating: No reheating needed — these are served cold or at room temperature.
Pairing: Pairs well with a dipping sauce like tamari, sweet chili, or peanut sauce, and extra fresh herbs on the side.
Nutrition (per serving)
167
kcal
1.6g
protein
15.3g
fat
9g
carbs
6.5g
fiber