Asian Shrimp Wraps Recipes

ASIAN SHRIMP WRAPS

Asian Shrimp Wraps image

This is an easy low point recipe for Weight Watchers. Be sure to really drain the shrimp or the wrap will be really runny. You can find Hoisin sauce at most grocery stores but to get the really good stuff go to an Asian Market or whole food health store. 1 point per serving for Weight Watchers. Sorry, this recipe isn't core but at 1 point per wrap who cares?

Provided by Budgiegirl

Categories < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

4 cups stir fry vegetables
8 ounces frozen shrimp, thawed
4 tablespoons hoisin sauce
2 tablespoons green onions
1/2 teaspoon sesame oil
12 latortilla factory tortillas

Steps:

Defrost shrimp under running water.
Heat sesame oil in a skillet.
Add stir fry vegetables and green onion.
Stir fry until hot.
Add hoisin sauce and heat through.
Place 2/3 cup on each tortilla.
Wrap and eat.

Nutrition Facts : Calories 250.8, Fat 6, SaturatedFat 1.4, Cholesterol 37, Sodium 573.8, Carbohydrate 38.4, Fiber 2.4, Sugar 2.8, Protein 9.9

ASIAN LETTUCE WRAPS

Asian Lettuce Wraps image

Provided by Sunny Anderson

Categories appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

Steps:

1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

ASIAN WRAPS

Asian Wraps image

This recipe is just like any other Asian wrap, but with more delicious and healthy flavor. Instead of ordering Chinese, you'll be making these yourself! -Melissa Hansen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 4h

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken breast halves
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
1/4 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons sesame oil
1 small onion, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
12 round rice papers (8 inches)
3 cups broccoli coleslaw mix
3/4 cup crispy chow mein noodles

Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 337mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

VIETNAMESE FRESH SPRING ROLLS

Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories Appetizers and Snacks Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

SPICY SHRIMP WRAPS

Spicy Shrimp Wraps image

Here's a quick and easy recipe from Frankie Allen Mann of Warrior, Alabama that's deliciously big on seafood flavor and the sunny sweetness of mango. Coated with tasty taco seasoning, the cooked shrimp are tucked inside a tortilla wrap, along with coleslaw and dressed-up bottled salsa.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

Steps:

In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Nutrition Facts : Calories 374 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 1010mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 7g fiber), Protein 20g protein.

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