PREP TIME: 30 minutes

    COOKING TIME: 5 minutes

    MAKES 4 wraps (1 per serving)

    Rice is typically off-limits on a low-carb diet, but ultra-thin Asian rice paper wraps (also known as báhn tráng) are so thin that they really don’t contain many carbs at all. They are stretchy when soaked in water and are great for making healthy vegetable and protein-packed rolls. Stuff the wraps with any of your favorite fillings; they are great for boxed lunches and quick snacks as well as meals when paired with this tangy slaw.


    1 (1-oz/28-g) piece fresh ginger, roughly chopped

    1 (14-oz/400-ml) can full-fat unsweetened coconut milk

    2 teaspoons curry powder

    1 teaspoon fine sea salt

    20 raw large shrimp or king prawns, peeled and deveined

    4 (8½-in/21½-cm) bánh tráng rice paper wraps


    1 small handful of mung bean sprouts

    1 small handful of fresh cilantro, chopped

    ½ red bell pepper, sliced into strips

    ¼ medium cucumber, sliced into strips

    3 scallions, sliced into strips

    Sesame seeds, for garnish

    Soy sauce, for dipping


    ¼ head red cabbage

    1 small handful of fresh cilantro leaves, chopped, plus extra for garnish

    2 tablespoons 2-Minute Homemade Mayonnaise (here)

    1 tablespoon creamy all-natural peanut butter (no sugar added)

    1 teaspoon soy sauce

    1 teaspoon unseasoned rice wine vinegar

    ½ teaspoon all-natural chili paste

    1. Make the poached shrimp: Place all the ingredients, aside from the shrimp, in a saucepan and bring to a boil. Reduce the heat to a simmer, then add the shrimp and gently poach for 5 minutes. Drain the shrimp, then place in a bowl and refrigerate until needed; discard the cooking liquid.
    2. Make the rice paper wraps: Soak the wraps in cold water for 30 seconds, then place on a cutting board (they will be pliable and sticky after soaking; work quickly, before they become too tacky). Top each wrap with 5 poached shrimp and one-quarter of each of the filling ingredients. Carefully roll the stuffed wraps into cylinder shapes and store in the refrigerator until needed.
    3. Make the slaw: Finely shred the red cabbage and place in a large mixing bowl. Add all the other ingredients, except for the garnishes, and mix well.
    4. To serve, slice each rice wrap in half and divide the pieces among 4 serving plates. Place a large scoop of the slaw on each plate and top with some extra cilantro. Sprinkle the wraps with sesame seeds and serve with soy sauce for dipping.