Seaweed wraps filled with shrimp, carrot and yogurt dressing

Preparation

• Cut the mini vegetables in half lengthwise and then into thin slices. Peel and grate the carrot roughly. Cut the apple into quarters, remove the core and cut the apple into small cubes.
• Cut the spring onion into thin rings. Peel and roughly chop the garlic. If necessary, drain the shrimps in a colander above the sink and pat them dry.
• Mix the yogurt, soy sauce and 3/4 of the spring onion in a bowl. Taste and season the dressing with pepper and if necessary salt.
• Heat 1 tbsp vegetable oil in a large frying pan over medium heat and fry the garlic for 1 minute. Add the shrimps with a pinch of salt and stir fry them for 2-3 minutes until they have a nice pink color. 
• Take the wraps out of the package and heat them up in a large frying pan over medium heat for 30sec – 1 minute per side. If you have a gas stove, you can also hold the tortillas above the stove for 10-15 seconds.
• Finally, top the wraps with carrot, cucumber, shrimps, apple and the rest of the spring onion. Drizzle with the dressing and roll up the wraps. Enjoy! 💚