|1/2||cup (125 mL) mayonnaise|
|2||tbsp (30 mL) rice vinegar|
|2||tbsp (30 mL) chopped fresh cilantro|
|4||tsp (20 mL) wasabi paste|
|1||tsp (5 mL) sesame oil|
|1||lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped|
|1/4||tsp (1 mL) salt|
|2||large carrots, peeled|
|1||medium seedless cucumber|
|12||(8-in./20-cm) rice wrappers|
|1||cup (250 mL) water|
Yield: 24 servings
Nutrients per serving: (1/2 spring roll): Calories 100, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 6 g, Protein 4 g, Sodium 160 mg, Fiber 1 g
U.S. Diabetic exchanges per serving (1/2 spring roll): 1/2 starch, 1/2 low-fat meat, 1/2 fat (1/2 carb)
Cook's Tips: Rice wrappers are often called rice paper. They can be found in the Asian section of most major grocery stores. Brushing the rice wrappers with water will make them soft and easy to roll. Be sure to soften them just prior to filling and rolling them as they can become delicate and easily torn if they absorb too much moisture.
Make-Ahead: This recipe can be prepared up to 6 hours in advance. Cover uncut rolls with damp paper towels and plastic wrap. Refrigerate rolls and sauce until ready to serve.