Vietnamese Spring Rolls

Nutrition: 400 calories | 15g fat | 11g carbohydrates | 56g protein

Prep time: 15 minutes

Yield:

1 serving

Per serving:

1 Leanest 3 Green 2 Condiments 2 Healthy Fats

Ingredients

• Cooking spray
• ½ cup finely diced brown mushrooms
• 7 oz cooked, peeled, and deveined baby shrimp, tails removed
• 1 oz peanuts, chopped fine
• 2 tsp hot sauce
• 1 tsp fish sauce
• 1 Tbsp fresh mint, chopped
• ¼ cup fresh cilantro, chopped
• 3-4 medium-size romaine lettuce leaves, cleaned and dry
• 1 cup fresh mung bean sprouts

Directions

1. Spray a skillet lightly with non-stick cooking spray, and sauté mushrooms over medium-high heat until tender. Transfer mushrooms to a medium bowl and allow to cool slightly.
2. Mix pre-cooked shrimp, peanuts, hot sauce, fish sauce, mint, and cilantro in with the mushrooms.
3. Place the lettuce leaves flat on a cutting board. Fill each with a portion of the shrimp mixture, and top with sprouts.
4. Fold the sides of the leaves inward; then roll them tightly to form a spring roll. Secure with toothpicks if desired. Repeat until all lettuce leaves are filled and rolled. Refrigerate until ready to serve.