PBfit Spring Rolls with Almond Butter Sauce
Servings
15
Total Time
40 MIN
Calories: 129 |
Protein: 8g |
Carbs: 21g |
Fat: 1g |
Fiber: 1g
Ingredients
For the Spring Rolls:
- 1 package spring roll rice wrappers
- 1 package of vermicelli rice noodles
- 2 mangos, peeled and sliced into thin strips
- 1 large carrot, peeled and shredded or sliced into thin strips
- 1 large English cucumber, peeled and thinly sliced
- 1 pound small, cooked shrimp, deveined, tails removed
- 1 bunch of fresh mint leaves
- 1 bunch of fresh basil leaves
- 1 bunch of fresh cilantro
For the Dipping Sauce:
Directions
- Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, and cooked shrimp.
- Add about 1 inch of water to a large, deep dish or pie pan. Place one rice wrapper into the water and let it soak for just 10–15 seconds.
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb, and a pinch of noodles on 1/3 of the spring roll.
- Fold the sides of the spring roll over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything tightly together.
- For the dipping sauce gently warm the PBfit Protein Almond Butter Spread in the microwave for 30–40 seconds.
- Enjoy your PBfit Spring Rolls With Almond Butter Sauce!