Healthy Nems

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Healthy Nems
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
465
calories
Calories

Nutritional values

1 roll contains
(Percentage of daily recommendation)
Calorie465 kcal(22 %)
Protein27 g(28 %)
Fat19.98 g(17 %)
Carbohydrates51.49 g(34 %)
Sugar added1.4 g(6 %)
Roughage6.94 g(23 %)
Vitamin A3,005.37 mg(375,671 %)
Vitamin D0 μg(0 %)
Vitamin E3.64 mg(30 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.44 mg(40 %)
Niacin4.96 mg(41 %)
Vitamin B₆1.24 mg(89 %)
Folate383.01 μg(128 %)
Pantothenic acid0.53 mg(9 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C363.15 mg(382 %)
Potassium1,679.41 mg(42 %)
Calcium631.82 mg(63 %)
Magnesium142.89 mg(48 %)
Iron5.51 mg(37 %)
Zinc1.83 mg(23 %)
Saturated fatty acids3.22 g
Cholesterol71.44 mg
Author of this recipe:

Ingredients

for
12
Ingredients
¼ cup
1
small carrot (julienned)
2
Bok Choy (leaves separated)
1 cup
uncooked baby shrimp
1 tablespoon
1 tablespoon
1 teaspoon
1 tablespoon
light soy sauce
12 sheets
Rice paper (roughly 6-8 inches in diameter)
1
red chile pepper (finely sliced)
1
small, red chile pepper (to garnish)
1
chile pepper (to garnish)
julienned Leeks (to garnish)
¼ cup
dark soy sauce (to garnish)
How healthy are the main ingredients?
carrotBok ChoyLeek

Preparation steps

1.
Heat the groundnut oil in a wok over a medium-high heat and stir fry the carrots, bok choi and shrimp for 2-3 minutes.
2.
Add the rice wine vinegar, fish sauce and sugar and continue to stir fry for 2-3 minutes. Season with the soy sauce and set to one side.
3.
Have a bowl of hot water ready and place a damp cloth on a flat surface.
4.
Working quickly, submerge a sheet of rice paper in the hot water for 3 seconds then carefully lay flat on the damp cloth.
5.
Fill the centre of the rice paper with the shrimp filling and arrange neatly down the middle.
6.
Roll the rice paper neatly into a rectangle shape, make sure the filling is tightly held within. Fold the sides in and finish rolling. Continue in this fashion until all 12 have been rolled.
7.
Arrange on serving plates, 3 per portion and garnish with the chillies, sliced chilli and tie the leek julienne into a bundle using a strip of julienned leek.
8.
Serve with dipping pots of the dark soy sauce on the side.
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