Vietnamese Spring Rolls
with hoisin sauce and fresh coriander | 10 pieces4.0(89)
Calories
:
634 kcalProtein
:
29.6g proteinTotal
:
20 minutesDifficulty
:
EasyRecipe
Allergens:
- Schaaldieren
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Selderij
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
150 g
Jasmine rice
1 piece
Red onion
240 g
Shrimp
(Contains: Schaaldieren)
10 g
Fresh coriander & mint
(May be present: Selderij)
1 piece
Persian cucumber
25 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
1 piece
Carrot
1 piece
Rice paper
2 teaspoon
Fresh ginger
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
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)2653 kJ
Calories634 kcal
Fat5.6 g
Saturated Fat1.1 g
Carbohydrate122.6 g
Sugar16.2 g
Dietary Fiber5.1 g
Protein29.6 g
Salt3.2 g
Potassium387.9 mg
Calcium54.7 mg
Iron1.5 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
1
- 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.
2
- 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.
3
- 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.
