Thai Shrimp (Chicken) Rolls
We’ve been making these rolls for years; as appetizers or a meal. If you want a little more protein, make Turkey/Chicken and Cilantro Bites to go along side. They use the same dipping sauce and compliment the rolls. Adapted from Best Summer Weekends, Jane Rodmell If you aren’t a big fan of shrimp, replace it with 200 gr of finely chopped cooked chicken. Makes 10 rolls, using 8 inch (22 cm) rice paper
Ingredients
Dipping Sauce:
- 2 TBSP soy sauce 1 CHO/TBSP 2 CHO
- 2 TBSP rice vinegar not seasoned 0 CHO
- TOAL CHO 2 CHO
- TOTAL VOLUME 4 TBSP
CHO/1/2 TBSP = .5 CHO
Peanut Sauce:
- ½ cup (120 grams) peanut butter (3CHO per TBSP) 24 CHO
- 2 TBSP (30 grams) rice vinegar, unseasoned* 0 CHO
- 2 TBSP (30 grams) lime juice 0 CHO
- 2 TBSP (30 grams) San-J Tamari GF soy sauce (1 CHO/TBSP) 2 CHO
- 1 tsp. (4 grams) Stevia Brown Sugar mix*(2 CHO/1/2 tsp) 4 CHO
- 1/8 tsp. minced garlic 0 CHO
- ¼ tsp. red pepper chili flakes 0 CHO
- Pinch salt 0 CHO
TOTAL CHO 30 CHO
- TOTAL WEIGHT 205 GRAMS
- 30 CHO DIVIDED BY 205 GRAMS = .146 CHO/GRAM
- 1 TBSP = 16 GRAMS (.146 CHO x 16 GRAMS) 2.33 CHO TBSP
- ¼ CUP = 4 TBSP (2.33 CHO x 4) 9.32 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Rolls:
- 2 – (106-gram) cans wild cocktail shrimp rinsed and drained 0 CHO
- 1 cup (105 grams) chopped fresh bean sprouts 4.3 CHO
- 1 cup (90 grams) grated baby carrots 4 CHO
- 1/2 cup (60 grams) water chestnuts finely diced 1 CHO
- 3 TBSP (7 grams) finely diced chives 0 CHO
- 1/2 cup (15 grams) finely chopped cilantro 1 CHO
- 4 TBSP (64 grams) peanut dipping sauce 9.32 CHO
- salt and pepper
TOTAL CHO 19.62 CHO
- TOTAL WEIGHT 521 GRAMS
- 19.62 CHO DIVIDED BY 521 GRAMS = .037 CHO/GRAM
- 1/3 CUP FILLING = 50 GRAMS (.037 CHO x 50 GRAMS) 1.85 CHO/ROLL+
- 1 RICE PAPER = 8 CHO EACH
RICE PAPER (8 CHO) + 1/3 CUP FILLING (1.85 CHO) = 9.85 CHO PER ROLL
Instructions
- Make Peanut Dipping Sauce and Thai Soy Dipping Sauce. Set aside.
- Serve on top of fresh peas shoots or lettuce greens along with dipping sauces.
- Bring a kettle of water to boil while preparing the shrimp roll mixture.
- Chop vegetables and mix with 4 TBSP peanut dipping sauce until incorporated. Gently fold in shrimp or chicken.
- Place a damp tea towel on a cutting board and add boiling water to a flat dish, large enough to accommodate the rice papers. Place one paper in the boiling water, let rest for about 20 seconds in the water until translucent and soft.
- Remove, and add another rice paper to the water while you make the first roll, on the damp tea towel. Add more boiling water as needed to keep the water hot. Place 50 grams (1/3 cup) shrimp mixture about 1/3 way up the rice paper. Roll and tuck in the ends as you would a wrap or burrito.
- *Make these rolls a couple hours ahead if you like, wrap in damp towels, place in zip lock bags, and refrigerate until ready to serve. Alternatively, I have prepped all the vegetables, stored in ziplock bags in the fridge and made the sauces earlier in the day. Make the rolls just before serving.
