Rice Paper Rolls with Shrimp, Vegetables and Dip

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Rice Paper Rolls with Shrimp, Vegetables and Dip
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
241
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie241 cal.(11 %)
Protein35 g(36 %)
Fat4 g(3 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.8 μg(4 %)
Vitamin E11.1 mg(93 %)
Vitamin K324.8 μg(541 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin13 mg(108 %)
Vitamin B₆0.6 mg(43 %)
Folate285 μg(95 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C127 mg(134 %)
Potassium1,577 mg(39 %)
Calcium305 mg(31 %)
Magnesium162 mg(54 %)
Iron3.7 mg(25 %)
Iodine152 μg(76 %)
Zinc5.3 mg(66 %)
Saturated fatty acids0.8 g
Uric acid303 mg
Cholesterol203 mg
Complete sugar11 g

Ingredients

for
4
For the rice paper rolls
4 leaves Rice paper
12 ready to cook King prawn
1 bunch green Asparagus
1 bunch scallions
½ Cucumber
1 red Bell pepper
4 Lettuce
For the dip
light soy sauce
1 tsp freshly grated ginger
1 shallot
How healthy are the main ingredients?
gingerCucumbersoy sauceshallot

Preparation steps

1.

For the rice paper rolls, soak rice paper sheets according to package directions and pat dry.

2.

Remove and peel the lower 1/3 of the asparagus spears and steam spears until al dente, 10-15 minutes. Plunge into ice water to stop cooking and drain.

3.

Rinse and trim scallions and cut into 8-10 cm (approximately 3 1/2–4-inch) long pieces. Steam briefly over boiling water, plunge in ice water and drain.

4.

Peel cucumber and cut in half lengthwise, remove seeds and cut into strips. Remove seeds from bell pepper and slice into strips.

5.

Rinse, trim and dry lettuce leaves. Place on the sheets of rice paper and top with remaining vegetables and prawns. Turn in sides and roll.

6.

For the dip, peel shallot and chop. Mix together with the ginger and soy sauce and serve with the rice paper rolls.