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Thai-style Spring Rolls with Shrimp

See full recipe on: Kitchen Daily



Ingredients

Dipping sauce:
Zest of 2 limes
4 tablespoons lime juice
2 tablespoons agave nectar
2 tablespoons soy sauce
1 tablespoons tamarind paste
1 garlic clove, minced
Spring rolls:
4 cups hot water
8 8-inch diameter vietnamese spring-roll sheets
8 ounces fresh cooked shrimp, medium diced
3 tablespoons mayonnaise
1 tablespoons minced peeled fresh ginger
2 cups bean sprouts
4 green onions, cut into thin strips
2 carrots, peeled, cut into thin strips
1/2 cup (lightly packed) fresh cilantro leaves
1/2 cup coarsely chopped roasted unsalted peanuts
Fresh cilantro sprigs, for garnish

Nutrition 4 servings

Per Serving % Daily Value
Calories 657
Fat 22g 35%
Carbs 85g 28%
Protein 32g 65%
Fiber 8g 32%
Cholesterol 111mg 37%
Sodium 1,239mg 51%
     
Fat
Carbs
Protein

Preparation






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