Vietnamese Spring Rolls with Shrimp
with fresh vegetables and peanut-soy sauce | 10 pieces
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
Tags:
Recipe
Allergens:
Schaaldieren
•Pinda's
•Soja
•Tarwe
•Sesamzaad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 piece
Rice paper
160 g
Shrimp
(Contains: Schaaldieren)
1 piece
Cucumber
100 g
Shredded red cabbage
1 piece
Bell pepper
80 g
Peanut sauce
(Contains: Pinda's, Soja, Tarwe)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
100 g
Rice noodles
Not included in your delivery
1.5 tablespoon
[Reduced salt] soy sauce
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
1 tablespoon
Sunflower oil
Nutrition Values
Energy (kJ)2725 kJ
Calories651 kcal
Fat17.8 g
Saturated Fat3 g
Carbohydrate97.4 g
Sugar15.8 g
Dietary Fiber6.5 g
Protein22.6 g
Salt3.7 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
•Tall-Sided Pan
•Deep Plate
•Plate
•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 0.5 tbsp of soy sauce and fry for another minute.
3
- Add the peanut sauce and sesame oil to a small bowl. Mix in the rest of 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.
4
- 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.
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