Tuesday, December 20, 2016

Shrimp Spring Rolls for 3 Weight Watchers Points

These are my second go at Shrimp Spring Rolls.  The First recipe I tried was horrible.  It was so horrible tasting that Mr. F outright refuses to even try this.  The kids won't go anywhere near trying these, so it's a thing just for me.  This recipe is decent.  It's kind of like a wrapped salad.  The rice paper roll can take a little getting used to, or maybe I just need to know how to thin them out a little.

I would love to share the Smart Points to these, but the sugar content in this old Weight Watchers recipe I have is not included in the nutrition information and the online meal planning tool Freezes my computer, so I'll have to leave this one up to one of my readers to Figure out.


6 oz. peeled cooked shrimp, chopped
3/4 c. precut matchstick carrots
1/3 c. minced green onions
1/4 c. julienne-cut cucumber (deseeded)
1/4 c. dry-roasted peanuts
5 (8-1/2") round sheets of rice paper
1 Tbs. hoisin sauce, divided


Combine first 5 ingredients in a bowl and set aside.

Add warm water to a large, shallow dish to a depth of 1". Place 1 sheet of rice paper in the water. Let stand about 10 seconds or just until soft.

Place softened sheet on a flat surface and spread about 1/2 teaspoon hoisin sauce on bottom half. Arrange about 1/2 cup of the shrimp filling over bottom third of rice paper sheet.  Fold bottom of the rice paper sheet over the filling, presealing slightly.  Fold sides of the sheet over the filling, overlapping in center to form a tight roll. Roll up spring roll jelly-roll fashion, and gently press seam to seal. (You can watch some You Tube videos too for this.)

Repeat procedure with remaining rice paper sheets, hoisin sauce, and shrimp mixture.  Serve immediately, or cover with a damp paper towel and refrigerate 30 minutes.

YIELDS:  5 servings

NUTRITIONAL INFO:  CAL 160 (32% from fat), FAT 5.6 g (1.9 g saturated); PROTEIN 12.9 g; CARB 15.1 g; FIBER 2.6 g; CHOL 89 mg; IRON 1.8 mg; SOD 288 mg; CALC 34 mg

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