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Recipe Tags

Asian Bake New Years Shrimp

Nutrients per serving

  • Calories  208
  • Protein  16 g
  • Carbohydrates  30 g
  • Fat  2 g
  • Cholesterol  91 mg
  • Sodium  292 mg
  • Potassium  255 mg
  • Phosphorus  166 mg
  • Calcium  65 mg
  • Fiber  1.5 g

Baked Shrimp Rolls

While spring rolls are a delicious appetizer that well deserve a wide popularity, the traditional preparation can be quite high in calories, sodium and cholesterol. Thankfully, Sara Eve, a DaVita dietitian from Pennsylvania, has created a kidney-friendly variation that doesn't simply cut down on the unhealthy elements, but also adds ingredients that actively increase the healthiness of the dish. As delicious as they are heart-healthy, Sara Eve's Baked Shrimp Rolls are sure to add sparkle to the renal diet.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Sara Eve from Pennsylvania.



Portions: 6     Serving size: 2 rolls

Ingredients

  • 2 cups Napa cabbage, finely shredded 
  • 1/2 cup carrots, shredded
  • 1-1/2 cups raw, cleaned shrimp, finely chopped
  • 1/4 cup green onions, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon hoisin sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger  root, grated
  • 1/4 teaspoon red chili flakes (optional)
  • 3 tablespoons water
  • 12 egg roll wrappers (7" square, thawed if frozen)
  • cooking spray

Preparation

  1. Preheat oven to 400° F.
  2. Add cabbage, carrots, shrimp and green onions to a preheated non-stick skillet.
  3. Cook over medium heat until shrimp are pink and veggies are translucent and soft, stirring occasionally (about 8 minutes).
  4. Add cilantro, hoisin sauce, brown sugar, garlic powder, ginger and red chili flakes.
  5. Mix well, so spices are evenly distributed.
  6. Cook 2 more minutes, and then remove from heat, draining off excess liquid.
  7. While veggie shrimp mix is cooling, spray a baking sheet with canola oil and set aside.
  8. Arrange spring roll wrappers on a cutting board (or other clean surface) and fill as follows: Place one heaping tablespoon of cooked mixture in each, diagonally, about one third from top of wrapper, and not directly in center. Fold two opposite edges of wrapper over the filling, and roll in the shorter side first, and then the longer side, until roll is complete.
  9. Dip a finger into the water and rub along edge of completed roll to close, and place folded edge side down on baking sheet.
  10. Spray each filled spring roll with canola oil spray.
  11. Bake for about 20 minutes, turning after 10 minutes. Rolls should be lightly browned and crispy.

Renal and renal diabetic food choices

  • 1-1/2 meat
  • 2 starch
  • 1/2 vegetable, low potassium

Carbohydrate choices

2

Helpful hints

  • 12 ounces of raw shrimp yields about 1-1/2 cups when chopped. 
  • Instead of egg roll wrappers substitite spring roll wrappers (also known as rice paper  or spring roll skins). The carbohydrate, sodium and phosphorus content are lower.
  • If hoisen sauce is unavailable substitute low sodium soy sauce or plum sauce.
  • Serve with low-sodium sweet and sour sauce if desired.
 

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What's everyone saying?

1 Comment | Average User Rating:

Baked Shrimp Rolls

SuzyQ234 says:

3

Can these be frozen and served later?

Mar. 21, 2012, 3:25 PM - Inappropriate review?

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