Shrimp-Kale Spring Rolls

Never used kale leaves for wraps before? Look for the large Tuscan variety for the sturdiest leaves.

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  • Makes: 4 servings
  • Serving Size: 3 rolls each
  • Makes: 12 rolls
  • Prep: 15 mins
  • Chill: 30 mins

Shrimp-Kale Spring Rolls

Directions

  1. In a large bowl combine cellophane noodles and enough boiling water to cover. Let stand 7 minutes; snip noodles in several places with scissors. Stir in frozen edamame; let stand 3 minutes more. Drain. Rinse with cold water; drain well and return to bowl. For dressing, in a bowl whisk together the next six ingredients (through soy sauce).
  2. Add carrot, radishes, and green onion to noodles and edamame. Stir in dressing. Add shrimp; toss lightly to coat. Cover; chill at least 30 minutes.
  3. Spoon about cup mixture into each kale leaf and roll up.
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Nutrition Facts (Shrimp-Kale Spring Rolls)

  • Per serving:
  • 161 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 137 mg chol. ,
  • 597 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 14 g pro.
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