Paleo Vietnamese Shrimp Summer Rolls with Coconut-Lime Dipping Sauce

Ingredients

• about 450 g Large Shrimp
• 8 wraps Coconut Wraps
• 1/2 cup Shredded Carrots
• 1/2 cup Shredded Cucumber
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 1/2 cup Bean Sprouts
• 1/4 cup Coconut Milk
• 2 tablespoons Lime Juice
• 1 tablespoon Coconut Aminos
• 1 clove Garlic
• 1/2 teaspoon Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g Large Shrimp in a steamer basket over boiling water. Steam for 3-5 minutes, or until the shrimp are pink and opaque. Remove from heat and let cool slightly. Once cool enough to handle, peel and devein the shrimp.
2. 2In a small bowl, whisk together the 1/4 cup Coconut Milk, 2 tablespoons Lime Juice, 1 tablespoon Coconut Aminos, 1 minced clove Garlic, and 1/2 teaspoon Ginger until well combined. This is your dipping sauce.
3. 3Lay one of the 8 Coconut Wraps flat on a clean surface. Arrange a portion of the cooked shrimp, 1/8 cup Shredded Carrots, 1/8 cup Shredded Cucumber, a few Mint Leaves, a few Cilantro Leaves, and a small handful of the 1/2 cup Bean Sprouts in the center of the wrap.
4. 4Fold the left and right sides of the coconut wrap inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrap upwards to enclose the filling.
5. 5Repeat steps 3 and 4 with the remaining coconut wraps and filling. Serve the summer rolls immediately with the prepared coconut-lime dipping sauce.

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