Summer Rolls
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 180 g | Shrimp | |
| 1 | Chili peppers | |
| .5 | Cabbage | |
| .25 head | Lettuce | |
| .5 | Carrots | |
| 1 | Scallions | |
| 1 tbsp | Lime juice | |
| 4 sprigs | Mint | |
| 4 tbsp | Hoisin sauce | |
| 2 tbsp | Peanut butter | |
| .25 tbsp | Sugar | |
| 60 ml | Apple cider vinegar | |
| 60 g | Rice noodles | |
| 1 tbsp | Mirin | |
| 1 tbsp | Sesame oil | |
| 2.5 tsp | Soy sauce | |
| 4 | Rice paper wrap | |
| 1 tbsp | Peanuts |
- Bring a medium saucepan filled with water to a boil. Add rice noodles and shrimp; cook 2 minutes or until shrimp and noodles are done. Drain and rinse with cold water. Drain.
- Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place wet Rice Paper Wrappers on a flat work surface such as a cutting board or a clean counter.
- Place 3 shrimp on bottom third of sheet, leaving a 2-inch border. Top with Cabbage,Lettuce, 4 Mint Leaves, A few sticks of Carrot, Chili and 1/4 Cup Cooked Rice Noodles. THE AMOUNT OF OF CABBAGE AND LETTUCE YOU PUT IN YOUR ROLL IS UP TO YOU, DO NOT OVERLOAD!
- Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion, starting with filled side. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, shrimp, cabbage, lettuce, mint, carrot, chilli, and noodles.
- Combine green onions and remaining ingredients for the Sesame Soy Dipping Sauce in a small bowl, stirring with a whisk until sugar dissolves.
- Combine all the ingredients for the Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer bowl and garnish with the peanuts.
Fat:
10g
Saturates:
1.5g
Sugars:
7g
Protein:
9g
Carbs:
28g
Fiber:
3g
19.2%
Calories
28.3%
Carbs
10.6%
Protein
25%
Fat
12%
Fiber