Shrimp rolls and other ideas for slim entertaining - includes recipes - Everyday Low-fat Cooking

Sunset, Nov, 1995 by Elaine Johnson

Holiday parties are nearly upon us, and I wouldn't dare suggest you skip the cheese platters, quiches, and cookies. I'll be enjoying them myself - in moderation, of course. My guests and I will also be noshing on delicious low-fat foods like shrimp rolls.

These Vietnamese-style appetizers get their crunch from fresh vegetables, not frying. Edible rice paper is the wrapper. The transparent rolls go together in assembly-line fashion, look great on a buffet, and will hold if made ahead.

And what party would be complete without a few chips? There's been an explosion of choices in no- and low-fat potato and tortilla chips. Most have 2 grams of fat or less per ounce, compared to up to 10 grams per ounce for traditional chips. At a Sunset tasting, we especially liked potato chips by Childers (regular, salt and vinegar, and barbecue) and Snack Appeal (mesquite salsa and black bean), and tortilla chips by Baked Tostitos and Garden of Eatin' California Bakes (regular, and hot and smoky chipotle). Some plain chips can be dry alone but are terrific with no-fat dips such as mashed black beans with salsa and diced red peppers. Look for the chips in upscale grocery and natural-food stores.

One more tip for figure-conscious party goers: remember that alcohol packs in the calories, too. Between the wine (80 cal. per 4 oz.) and eggnog (193 cal. per 4 oz.), I pace myself with mineral water with a splash of cranberry juice or Italian syrup.

Fresh Vegetable and Shrimp Rolls

Cooking time: About 5 minutes

Prep time: About 25 minutes

Notes: Rice paper is sold at Asian markets and specialty foods stores.

Makes: 36 pieces, 6 servings

1/2 cup seasoned rice vinegar 1/4 cup water 1 1/2 teaspoons sugar 3/4 teaspoon cornstarch 1/4 teaspoon dried chili flakes 12 round sheets (about 8 in. wide, 5 oz. total) edible rice paper 36 fresh chives (each about 5 in.) 36 peeled, cooked shrimp (3/4 lb.) 3/4 cup finely shredded napa cabbage 3/4 cup bean sprouts 1/4 cup shredded fresh mint leaves

1. In a 1- to 2-quart pan over medium-high heat, stir vinegar, water, sugar, cornstarch, and chili flakes until bubbling, 4 to 5 minutes. Pour sauce into a bowl; let cool.

2. Hold rice paper sheets, 1 at a time, under a gentle trickle of water to moisten all over. Lay flat in a single layer and let stand until softened, 2 to 3 minutes, If sheets still feel tough, repeat rinsing and standing.

3. On top of each rice paper, place 3 chives about 1 inch apart with middle chive about 3 inches from 1 edge. Place 3 shrimp in a row, centered over middle chive, forming a line about 5 inches long. Over shrimp on rice papers, arrange equal portions of cabbage, sprouts, and mint.

4. Fold rice paper over both ends of line of shrimp; fold narrower exposed part of paper over shrimp, and roll up tightly.

5. Cut each log diagonally into 3 pieces, with a shrimp in each. Place on a platter (if making ahead, chill, covered with a damp paper towel, up to 2 hours). Dunk in sauce.

Per piece: 28 cal., 3.2% (0.9 cal.) from fat; 2.3 g protein; 0.1 g fat (0 g sat.); 4.2 g carbo.; 88 mg sodium; 18 mg chol.