½ cup finely diced brown mushrooms
7 oz cooked, peeled, and deveined baby shrimp, tails removed
1 oz peanuts, chopped fine
2 teaspoons hot sauce
1 teaspoon fish sauce
1 tablespoon fresh mint, chopped
¼ cup fresh cilantro, chopped
3-4 medium-size romaine lettuce leaves, cleaned and dry
1 cup fresh mung bean sprouts
1. Spray a skillet lightly with non-stick cooking spray, and sauté mushrooms over medium-high heat until tender. Transfer mushrooms to a medium bowl and allow to cool slightly.
2. Mix pre-cooked shrimp, peanuts, hot sauce, fish sauce, mint, and cilantro in with the mushrooms.
3. Place the lettuce leaves flat on a cutting board. Fill each with a portion of the shrimp mixture, and top with sprouts.
4. Fold the sides of the leaves inward; then roll them tightly to form a spring roll. Secure with toothpicks if desired. Repeat until all lettuce leaves are filled and rolled. Refrigerate until ready to serve.
Yields 1 serving ~ Per serving – 1 Lean, 3 Greens, 2 Condiments, 2 Healthy Fats