Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls with hoisin sauce and fresh coriander | 10 pieces
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 150 g Jasmine rice; 1 piece Red onion; 240 g Shrimp; 10 g Fresh coriander & mint; 1 piece Persian cucumber; 25 g East Asian-style sauce; 1 piece Carrot; 1 piece Rice paper; 2 teaspoon Fresh ginger; 25 g Hoisin sauce; 360 milliliters Water; 1 tablespoon White wine vinegar; ½ tablespoon Sugar; ½ tablespoon Sunflower oil; to taste Salt and pepper

with hoisin sauce and fresh coriander | 10 pieces

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Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.

These Vietnamese-inspired spring rolls are deliciously light! You'll fill them with shrimp, rice and crunchy vegetables, and serve them with hoisin sauce on the side.

Tags:

Recipe

Allergens:

Crustaceans

•Soja

•Gluten

•Hvede

•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

150 g

Jasmine rice

1 piece

Red onion

240 g

Shrimp

10 g

Fresh coriander & mint

1 piece

Persian cucumber

25 g

East Asian-style sauce

1 piece

Carrot

1 piece

Rice paper

2 teaspoon

Fresh ginger

25 g

Hoisin sauce

Not included in your delivery

360 milliliters

Water

1 tablespoon

White wine vinegar

½ tablespoon

Sugar

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2643 kJ

Calories632 kcal

Fat4.8 g

Saturated Fat0.9 g

Carbohydrate118.5 g

Sugar15.4 g

Dietary Fiber5.1 g

Protein27 g

Salt3.3 g

Potassium261.7 mg

Calcium41.2 mg

Iron0.8 mg

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

•Bowl

•Grater

•Lidded saucepan

•Large Bowl

•Plate

•Tall-Sided Pan

Cooking Steps

Boil the water (see pantry for amount) in a lidded saucepan. Cook the rice for 10 - 12 minutes, covered, then set aside to cool down.
Grate the carrot and finely chop the onion.
In a bowl, mix the white wine vinegar with the sugar and a pinch of salt. Mix in the onion and carrot and set aside. Stir regularly so that the flavours can sink in properly.

Finely grate 2 tsp of ginger.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Add the ginger and shrimp. Fry for 2 - 3 minutes and season with salt and pepper.
Finely chop the fresh herbs. Cut the cucumber into thin sticks.
Fill a large bowl or deep plate with lukewarm water. Soak one of the rice paper sheets in the water for 5 - 10 seconds, then immediately transfer to a plate.

Place the shrimp in the middle of the rice paper, then top with some of the carrot, onion, cucumber, rice, sweet East Asian-style sauce and fresh herbs.
Fold the bottom of the rice paper over the filling, then fold the sides and roll it up.
Repeat these steps for the rest of the rice paper sheets.
Serve on a large platter or plate, with the hoisin sauce.