Shrimp & Avocado Rice Paper Rolls
20 minGluten-freeNo-cookGut healthSteady energyHormone balanceFollicular phaseOvulationDairy-freePescatarianMeal prep friendly
Servings:
2
·
Ingredients
- —Rice paper wrappers — 8
- —King prawns — 16
- —Avocado — 1
- —Carrot — 1
- —Cucumber — 1
- —Fresh mint
- —Tamari for dippingchoose one labelled gluten-free
- —Lime
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)
352
kcal
17.2g
protein
16.3g
fat
36.2g
carbs
6.5g
fiber
Always check product labels for allergens.