Vietnamese Spring Rolls

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.

Nutrition:

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