Rainbow Chard Shrimp Rolls

Rainbow Chard Shrimp Rolls

So easy and healthy and DELICIOUS. These spring roll type wraps are everything and no guilt about eating all of them. My bunch made 15 rolls and that was 3 servings for us, but you can divvy up the size and calories how you see fit.


  • 1 bunch rainbow chard (30)
  • 1/2 lb shrimp (240)
  • 2 Tbsp chopped seasoning (chives, garlic, onion, ginger) (10)
  • 1 Tbsp sriracha (5)
  • 1 Tbsp low sodium soy sauce (8)
  • 1 tsp sesame oil (40)
  • 1 carrot, ribbons (30)
  • 1 cucumber, ribbons (30)
  • 1 cup mushroom slices (15)
  • 4 Tbsp sour cream (120)
  • 3 Tbsp Sriracha (15)
  • 1/3 c vinegar, 3 Tbsp water and 1 Tbsp sugar (abt 50 cals but you only use maybe 1/3 of it!) (15)
  • Dill frond and 1 tsp lightly toasted mustard seeds
  • bowl of iced water

total calories : 558


  1. Chop stems off chard and set leaves aside
  2. Dissolve sugar into hot water, pour into jar and add vinegar
  3. in Jar add stems, dill and mustard seeds. Close and let cool
  4. Boil salted water on medium high heat. Add leaves one by one for about 30-40 seconds then dunk straight into cold water. Set aside on paper towels
  5. Mix green seasoning, soy and sriracha (1 Tbsp) into shrimp. Toss on  stove with sesame oil on medium heat and cook for a minute or so on each side.
  6. Mix sour cream and sriracha for a low calorie spicy “mayo”
  7. Assemble by wrapping vegetables and shrimp in chard. You can dip in the mayo or spoon some inside the wrap!



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