Pineapple Veggie Shrimp Rolls

  • U Serves 2 People
  • P Prep: 00:10
  • P Cook: 00:05
Pineapple Veggie Shrimp Rolls

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 240

Calories from Fat 37

% Daily Values*

Total Fat 4.12


Saturated Fat 0.81


Polyunsaturated Fat 1.37

Monounsaturated Fat 1.35

Cholesterol 132.50


Sodium 611.06


Potassium 317.25

Total Carbohydrate 29.89


Dietary Fiber 2.41


Sugars 5.41

Protein 19.82

Vitamin A 53.25%

Vitamin C 71.75%

Calcium 7.38%

Iron 15.25%

* Nutritional Values are estimated and may vary

³ Description

After several failed attempts, I finally figured out the trick to making these close to perfect. First, I found that using two rice paper sheets instead of one made it easier to handle and prevented the sheets from ripping. Secondly, soaking the sheets in a bowl filled with hot tap water until they were slightly withered made it easier to roll, because if the sheets get too soft, they become difficult to lay on a flat surface because of the folds. But trust me, the labour was worth it :)

² Ingredients

  •  1 cup, cooked Baked or Broiled Shrimp
  •  4 medium paper (8-5/8" dia) Rice Paper
  •  1 dash Black Pepper
  •  1/2 cup, diced Pineapple
  •  1/4 cup slices Cucumber (with Peel)
  •  1 oz Baby Carrots
  •  0.125 serving (serving = 2 cups) Earthbound Farm Organic Spring Mix
  •  1/4 cup, chopped Bell Peppers
  •  1 dash Sea Salt
  •  1 serving (serving = 1 tsp) Coconut Secret Raw Coconut Aminos

q Directions

First, prepare your shrimp and remaining ingredients and set aside.

Fill a large bowl with hot tap water. Take one rice paper sheet and place it in the bowl for about 5-7 seconds, or until it is slightly withered. Don’t leave it in for too long or it will be difficult to wrap/roll.

Place the first sheet on a clean flat surface, then top the sheet with a handful of leaves and spread them out evenly.

Place a second sheet in the hot water. If you find the water warm, toss it out and refill the bowl with hot tap water. Place the second sheet on top of the first sheet with the leaves and flatten out the edges.

Place all your remaining ingredients in the middle of the sheet, then take one end of the sheet and fold it to the other end until firm. Next, roll the sheet from where the ingredients are to the end of the sheet, tucking in the edges as you go along until you get to the end, then cut the rolls in half.

Repeat the process of the remaining sheets, depending on how many you want.

*This method worked for me, but feel free to freestyle and if you found an alternative method that works best for you, don’t hesitate to share

Recipe Provided by @valerieazinge

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