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Peanut, Shrimp, and Broccoli Rolls

Peanut, Shrimp, and Broccoli Rolls


Serves 2 (serving size: 2 rolls and 1/2 tbsp. dipping sauce)

We turned this popular appetizer into a quick, diet-friendly dinner solution for two. It's a fresh, low-calorie alternative to takeout. In place of bottled peanut sauce, you can instead try our Miso-Chili-Garlic Sauce.


  • 1 1/2 cups packaged broccoli slaw
  • 1/4 cup torn cilantro leaves
  • 1/4 cup diagonally sliced green onions (optional)
  • Hot water
  • 4 (8-in.) round rice paper sheets
  • 4 ounces cooked shrimp, peeled and deveined (tails removed)
  • 2 tablespoons bottled peanut sauce
  • 1 tablespoon water

Nutritional Information

  • Calories 198
  • Fat 3g
  • Satfat 0.0g
  • Unsatfat 1g
  • Protein 20g
  • Carbohydrate 23g
  • Fiber 4g
  • Sodium 564mg
  • Calcium 9mg
  • Potassium 6% DV
  • Sugars 5g
  • Added sugars 1g

How to Make It

Step 1

Combine broccoli slaw, cilantro, and, green onions, if using.

Step 2

Fill a large, shallow dish with hot water to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Place about one-fourth of shrimp on half of the sheet, leaving a 1/2-inch border; top shrimp with about 1/2 cup broccoli slaw mixture. Fold in sides of sheet toward center over filling. Starting with the filled side, roll up tightly, pressing seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure 3 times with remaining 3 rice paper sheets, remaining shrimp, and remaining 1 1/2 cups broccoli mixture.

Step 3

Combine peanut sauce and 1 tablespoon water in a bowl. Serve with rolls.

Watch the video: Vietnamese Summer Rolls. Uyen Luu