Rice Paper Rolls with Fruity Rice Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,519 cal. | (72 %) | ||
| Protein | 239 g | (244 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 50.3 mg | (419 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 76.6 mg | (638 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 21.3 μg | (710 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 3,099 mg | (77 %) | ||
| Calcium | 1,190 mg | (119 %) | ||
| Magnesium | 881 mg | (294 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 1,135 μg | (568 %) | ||
| Zinc | 27.9 mg | (349 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 1,913 mg | |||
| Cholesterol | 1,688 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- 2 Tbsps light soy sauce
- 4 sheets Rice paper (22 cm) (approximately 9 inches)
- 250 grams Pineapple
- 100 shrimp (ready to cook)
- 1 red chili pepper
- 20 grams Sprout
- 1 sprig mint
- 4 Tbsps sesame oil (and some more oil for brushing)
- 2 Tbsps Rice vinegar
- 1 Tbsp Lime juice
- 1 pinch brown sugar
- salt
- peppers
Preparation steps
Boil the water double the quantity of rice with soy sauce. Add the rice and cook covered for about 20 minutes over low heat.
Take a shallow dish, slightly larger than the sheets of rice paper, and fill with water. Spread a cloth over work surface and keep a second cloth aside. Place the sheets into the shallow dish with water and soak for about 1 minute. Gently spread the soaked rice paper over the cloth and pat dry with the second cloth.
Cut the pineapple in cubes. Rinse the shrimp, pat dry and cut into small pieces. Rinse the chile pepper, cut into halves, trim and cut into fine strips. Rinse the sprouts and drain well. Rinse the mint, shake dry and pluck off the leaves.
Mix the shrimp, chile pepper, sprouts, mint and pineapple with the fully cooked rice. Spread the rice mixture over the rice paper sheets and roll up. Place the rolls in a bamboo basket and steam in a steamer for about 5 minutes.
For the dip, mix the sesame oil with the rice vinegar, lime juice and sugar, and season with salt and pepper.
Cut the rolls in half and place on plate. Serve with the dip.
