I love white rice. It’s low in phytic acid, easier to digest than brown rice, and a great form of glucose. Summer rolls are a traditional Asian appetizer that usually come with shrimp and pork, or for a vegetarian version, the dreaded tofu. I just used shrimp for mine. I love making these, and they do really well at parties.
- half a large head of lettuce
- half a large red onion
- two large carrots
- half a cucumber
- one to one and a half avocado
- ten shrimps
- three tablespoons of mayo
- one-two tablespoons of rooster sauce (I like it spicy)
- 6 rice wraps
- Roughly chop the romaine, slice the onion and avocado.
- Slice or use a spiralizer to get the carrots and cucumber into long, thin strips.
- Add mayo and rooster sauce to the carrots and cucumbers.
- If the shrimp is uncooked, give them a quick sear and let cool.
- Dip the rice wrap in warm water and let it soften.
- Layer the romaine, onion, avocado, cucumber & carrot mixture and shrimp. Wrap like a burrito.
These can be served with coconut aminos, or if you eat soy, gluten-free soy sauce (tamari)