Low Calorie Garlic Shrimp Summer Rolls

Ingredients

• 18 rice paper wrappers(80g)
• 21 large bell pepper(150g)
• 324 shrimp(240g)
• 41 tablespoon minced garlic(9g)
• 51 teaspoon garlic powder(3g)
• 61 teaspoon onion powder(2.5g)
• 71 tablespoon paprika(7g)
• 80.5 teaspoon salt(3g)
• 90.5 teaspoon black pepper(1g)
• 101 cucumber(200g)
• 111 cup shredded cabbage(70g)
• 121 cup shredded carrot(110g)
• 130.25 cup cilantro leaves(4g)
• 140.25 cup mint leaves(4g)
• 152 jalapeños(30g)

Instructions

1. 1Season the shrimp with minced garlic, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
2. 2Cook the shrimp over medium heat until fully cooked and pink, about 3-4 minutes per side.
3. 3Prepare all vegetables: slice the bell pepper and cucumber, shred the cabbage and carrot, and slice the jalapeños if using.
4. 4Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until soft.
5. 5Lay the softened rice paper on a clean surface. Add a small amount of cabbage, carrot, bell pepper, cucumber, cilantro, mint, and jalapeño (if using) in the center.
6. 6Place 3 cooked shrimp on top of the vegetables.
7. 7Fold the bottom of the rice paper over the filling, fold in the sides, and roll tightly to seal.
8. 8Repeat with remaining wrappers and fillings to make 8 rolls.