• 12 rice paper wrappers
  • 1 cup warm water
  • 6 ounces brown rice noodles
  • ¾ cup carrots, julienned
  • ½ cup almonds, slivered
  • ¼ cup romaine lettuce, finely shredded
  • ¾ cup bean sprouts
  • 2 tablespoons cilantro
  • 3 tablespoons fresh lemon juice
  • Real Salt to taste

Dipping Sauce Ingredients

  • 1 cup low-sodium soy sauce or tamari
  • ¾ cups fresh lemon juice
  • ¼ cup rice vinegar
  • 1 tablespoon minced garlic
  • *Optional: 1 teaspoon chili sauce
  • *Optional: 1/3teaspoon xylitol or 1 tablespoon agave nectar


  1. Cook the rice noodles in boiling water, according to the directions on package. When finished cooking, rinse immediately in cold water, drain and set aside.
  2. If using shrimp, slice cooked shrimp lengthwise (finely chop if desired) and set aside.
  3. Sprinkle carrots with salt to tenderize them. Set aside for 10 minutes. Rinse in cold water and drain well.
  4. To shred lettuce, keep the lettuce leaves stacked, then roll them together and slice the roll in thin sections. When you are finished, you will have long, uniform slivers of lettuce ready for the rolls.
  5. Combine noodles, almonds, carrots, shredded lettuce, bean sprouts, cilantro, and lemon juice in mixing bowl.
  6. Combine xylitolor agave with warm water in a large bowl. Moisten rice paper in warm water. Place on clean cloth.
  7. Put ¼ cup of vegetable filling in center of rice wrapper. Place shrimp if desired on top of vegetable mixture.
  8. Fold each end of wrapper and roll to completely encase the contents of wrapper.
  9. Serve with fresh ponzu sauce. Whisk all ingredients together until well blended. Refrigerate until ready to serve.


Nutrition Per Serving

With Dipping Sauce

249 Calories, 44g Carbohydrates, 1g Saturated Fat, 1430mg Sodium, 8g Protein, 5g Fat, 0mg Cholesterol, 2g Fiber


Nutrition Per Serving

Dipping Sauce Only

34 Calories, 7g Carbohydrates, 0g Saturated Fat, 0g Fat, 1417mg Sodium, 2g Protein, 0mg Cholesterol, 1g Fiber



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