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Nutrition Facts
Serving Size 206 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 180 mg 60%
Sodium 910 mg 38%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 11%
Sugars 3 g
Protein 20 g
Vitamin A 35% • Iron 0%
Vitamin C 6% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Shrimp Spring Rolls

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Prep Time
30 minutes
Cook Time
N/A
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/4 cup(s) Central Market Organic No Stir Peanut Butter with Honey
2 Tbsp rice vinegar
1 Tbsp light soy sauce
1/4 Tsp crushed red pepper
16 large Hill Country Fare Cooked Shrimp, thawed, with tails removed
8 H-E-B Bake Shop Wheat Tortillas
8 H-E-B Lettuce Leaves
1 1/2 cup(s) H-E-B Matchstick Carrots
1 large cucumber, cut into thin strips
1 medium red bell pepper, cut into thin strips
16 cilantro leaves
16 basil leaves, pieces
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Instructions

1
For peanut dipping sauce, combine peanut butter, rice vinegar, soy sauce and red pepper in a bowl, and stir. Add 1/2 cup water and stir.
2
Cut each shrimp in half lengthwise and set aside.
3
Brush each tortilla with 1 teaspoon peanut dipping sauce.
4
Layer tortilla with 1 lettuce leaf, 8 shrimp slices, 4 to 6 matchstick carrots, 2 cucumber strips, 3 bell pepper strips, 2 cilantro leaves, and 2 basil pieces.
5
Tightly roll tortilla and wrap in plastic wrap.
6
Refrigerate until ready to serve.
7
Cut in half diagonally and serve each with 2 tablespoons peanut dipping sauce if desired.

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