Name: Shrimp Spring Rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 Servings
Ingredients: pineapple: 1/4 cup crushed; pineapple juice: 1/4 cup; chili flakes: 1/4 teaspoon; cornstarch: 1/2 teaspoon; rice wine vinegar: 1 tablespoon; rice vermicelli: 1 cup; canola oil: 1 teaspoon; leaf lettuce: 4 leaves,; rice paper spring roll wrappers: 4; shrimp: 12 large cooked; red cabbage: 1/2 cup; mint: 8

Ingredients

Adjust Servings:

	SAUCE
	1/4 cup crushed pineapple
	1/4 cup pineapple juice
	1/4 teaspoon chili flakes

	1/2 teaspoon cornstarch

	1 tablespoon rice wine vinegar
	SPRING ROLLS
	1 cup rice vermicelli cooked
	1 teaspoon canola oil

	4 leaves, leaf lettuce spine removed
	4 rice paper spring roll wrappers 9"
	12 large cooked shrimp peeled, deveined (31–40 count)
	1/2 cup red cabbage shredded
	8 mint leaves

Nutrient Analysis
PER SERVING: 2 Spring Rolls RENAL EXCHANGE: 2 Protein + 2 Starch + 1 Vegetable
Calories	280Kcal
Protein	13g
Carbohydrates	49g
Fibre	2g
Total Fat	3g
Saturated Fat	0.4g
Cholesterol	101mg
Sodium	345mg
Potassium	202mg
Phosphorus	135mg

Note: The ingredients were layered in this manner to showcase the shrimp but you can layer them in any order.

Shrimp Spring Rolls:
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Ingredients

SAUCE
1/4 cup crushed pineapple
1/4 cup pineapple juice
1/4 teaspoon chili flakes
1/2 teaspoon cornstarch
1 tablespoon rice wine vinegar
SPRING ROLLS
1 cup rice vermicelli cooked
1 teaspoon canola oil
4 leaves, leaf lettuce spine removed
4 rice paper spring roll wrappers 9"
12 large cooked shrimp peeled, deveined (31–40 count)
1/2 cup red cabbage shredded
8 mint leaves

Preparation

1 Done	SAUCE Drain crushed pineapple and reserve the juice.
2 Done	To a small sauce pan over high heat, add pineapple juice, crushed pineapple and chili flakes. Bring to a simmer.
3 Done	In a small mixing bowl, add cornstarch and rice wine vinegar. Mix well to combine.
4 Done	Add cornstarch slurry to hot pineapple mixture. Cook 1 minute, until sauce is thickened.
5 Done	Remove from heat. Refrigerate.
6 Done	SPRING ROLLS Bring a medium saucepan of water to a boil. Cook rice vermicelli for 1–2 minutes, or until al dente. Drain. Rinse with cold water. Toss with oil.
7 Done	Place vermicelli in the center of each lettuce leaf. Roll tight like a burrito.
8 Done	Fill a large bowl with hot water. Place one spring roll wrapper into hot water until soft and pliable (10 to 15 seconds).
9 Done	Remove wrapper and blot on a clean tea towel. Lay wrapper flat.
10 Done	To build the shrimp spring rolls, place the lettuce-vermicelli package in the center of the wrapper, leaving about 2 inches uncovered on each side. Behind the lettuce-vermicelli package, layer the shrimp, shredded cabbage and mint leaves.
11 Done	Fold wrapper sides inward, and then tightly roll the wrapper over the lettuce-vermicelli package. Continue to roll over the shrimp and shredded cabbage until tightly rolled and sealed.
12 Done	Serve shrimp spring rolls with pineapple-chili sauce.