Rice paper rolls with shrimp
Shrimp has little fat, but a lot of high-quality protein and iodine. The vegetable yogurt alternative from soybeans provides our body with protein, calcium and zinc.
Instead of shrimp, tofu or fried chicken cubes also fit very well.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 90 kcal | (4 %) |
Ingredients
- Ingredients
- 8 ozs Rice vermicelli
- 9 ozs raw shrimp (ready to cook, without shell)
- ¼ oz ginger (1 piece)
- 1 garlic clove
- 1 Tbsp oil
- 3 ½ ozs small carrots
- 2 ozs mango pulp
- 8 ozs Napa cabbage (1 piece)
- 4 stalks cilantro
- 8 sheets Rice paper (9-inches Ø)
- ½ organic lemon
- 7 ozs unsweetened Soy yogurt
- salt
- peppers
- 1 generous pinch Coriander
Preparation steps
Put vermicelli in a bowl and pour very hot water over it. Leave to soak for 7-10 minutes. Then drain, drain well and cut a little smaller with scissors.
Meanwhile, wash shrimp and pat dry with kitchen paper. Make a small incision in the back of each shrimp and remove the black vein. Coarsely dice shrimp. Peel and finely chop ginger and garlic. Heat oil in a non-stick frying pan. Fry shrimp, ginger, and garlic in oil over medium heat for 1-2 minutes, stirring constantly. Transfer to a bowl and let cool.
Peel carrots and cut into very fine strips (julienne). Cut mango into fine strips. Wash and clean Chinese cabbage and cut it into fine strips. Wash the cilantro, shake dry, and pluck off the leaves.
Place a kitchen towel on the work surface. Soak rice paper sheets one at a time in a bowl of warm water for 45-60 seconds. Remove, drain and lay side by side on the kitchen towel.
Center each rice sheet with prepared vegetables, mango and cilantro, leaving a margin of at least 2 cm on all sides. Roll up rice sheets tightly.
Rinse lemon under hot water, rub dry, finely grate peel, and squeeze out juice. Mix lemon zest and juice into the yogurt and season with salt, pepper, and coriander. Serve the dip with the rolls.