Cucumber Spiral Shrimp Salad Rolls

Ingredients

• 1 English cucumber, cut into 3” long rounds
• 8 rice paper rounds (8.5”)
• 1 cup lettuce, shredded
• 1 cup grated carrot
• 1 lb (450 g) baby shrimp or cooked boneless, skinless chicken breast, cut into strips
• Roasted Garlic Aioli, prepared, optional
• 1 tbsp Roasted Garlic Aioli Mix
• 1 cup light mayonnaise
• 1 tsp lemon juice, optional

Preparation

1. Turn the cucumber into spirals with a Veggie Twist & Spiral Slicer. Set aside.
2. Fill a large prep bowl with cold water. Working with one rice paper round at a time, dip in water for 20 seconds, or until pliable. Lay flat on a cutting board.
3. Place fillings on the bottom third of the rice paper round. Fold wrapper over, tuck in sides, and roll tightly. Repeat with remaining rice paper rounds.
4. Serve with aioli for dipping, if desired.