Rainbow shrimp rolls - low FODMAP
Servings: 4
Ingredients
- 4 rice leaves
- 4 large kale leaves without stem
- 320 g (0.7 lb) of Matane shrimp
- 1 t. (250 ml) of carrots in julienne strips
- 1 t. (250 ml) cucumber in julienne strips
- 1 t. (250 ml) red cabbage chopped
Sauce
- ¼ t. (60 ml) peanut butter
- 1 file (the juice)
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) by Sambal Oelek or Sriracha
Instructions
- Mix all sauce ingredients in a bowl. Set aside for later use.
- In a shallow dish filled with lukewarm water, immerse a sheet of rice for about 30 seconds, until softened. Drain and place on work surface.
- Place a kale leaf, shrimp, carrots, cucumber and red cabbage in the center of the rice paper. Fold the sides of the rice paper over the filling and roll up tightly. Make the remaining rolls in the same way.
- Serve the rolls with the sauce.