Shredded carrots (I used shredded rainbow carrots in this recipe)

Julienned cucumber


Chili powder

Sea salt

Crushed red pepper flakes

Spring rice wrappers

Thai peanut sauce

Saute the shrimp in a hot skillet seasoned  well with chili powder, crushed red pepper flakes, sea salt, a small amount of olive oil. After cooked slice shrimp. Wet rice wrappers and lay flat on cutting board. Layer in shredded carrots, cucumber, arugula and shrimp.  Roll by folding sides in and then rolling up like a burrito. Try holding content in to create a tightly formed roll. I use my favorite gluten free peanut dipping sauce, Annie Chun’s Thai.

These are light and healthy and oh so easy!


Live, eat, share, gluten-free and Fodmapish.