Vietnamese Spring Rolls with Shrimp
with fresh vegetables and peanut-soy sauce | 10 pieces3.5(60)
Calories
:
660 kcalProtein
:
23.2g proteinDifficulty
:
EasyRecipe
Allergens:
- Schaaldieren
- Soja
- Pinda's
- Sesamzaad
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 piece
Rice paper
160 g
Shrimp
(Contains: Schaaldieren)
1 piece
Persian cucumber
100 g
Shredded red cabbage
1 piece
Bell pepper
80 g
Peanut sauce
(Contains: Soja, Pinda's)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
100 g
Rice noodles
Not included in your delivery
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
1 tablespoon
Sunflower oil
1 teaspoon
[Reduced salt] soy sauce
Nutrition Values
Energy (kJ)2763 kJ
Calories660 kcal
Fat19.2 g
Saturated Fat3.4 g
Carbohydrate95.3 g
Sugar16 g
Dietary Fiber6.6 g
Protein23.2 g
Salt2.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Deep Plate
•Plate
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Cook the rice noodles for 6 - 7 minutes, then drain and rinse under cold water.
- Transfer the rice noodles back to the same saucepan and drizzle with sunflower oil. Mix well to combine, then set aside until further use.
- Cut the cucumber and bell pepper into small strips.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Add the shrimp and fry for 3 - 4 minutes.
- Add the peanut sauce and sesame oil to a small bowl, then mix in the soy sauce, white wine vinegar and honey.
- Fill a deep plate with lukewarm water. Soak one of the rice sheets in the water for 5 - 10 seconds, then immediately transfer to a plate.
3
- Place the shrimp in the middle of the rice sheet, then top with some cabbage, bell pepper, cucumber and noodles.
- Fold the bottom of the rice sheet over the filling, then fold in the sides and roll it up.
- Repeat these steps for the rest of the rice sheets.
- Serve on a large platter or plate, with the peanut-soy sauce on the side.
