Shrimp Rolls
Shrimp Rolls - Dangerously-addictive bites of flavor in crunchy shells
Healthy, because
Even smarter
Nutritional values
These rolles, similar to Vietnamese spring rolls, are full of important vital substances, including iodine and protein from the shrimp, and an array of vitamins from the rich mix of vegetables.
These are a great diet food, containing only 158 calories per serving and very little fat.
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 317 mg | (8 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 oz Glass noodles
- 9 ozs shrimp (ready to cook, without heads and shell)
- 1 pc fresh ginger
- 1 garlic clove
- 1 Tbsp light sesame oil
- 2 ozs Mung bean sprouts
- 1 carrot
- 6 sprigs cilantro
- 4 sprigs mint
- 8 sheets Iceberg lettuce (large sheets)
- 8 sheets Rice paper ((6)
- 4 Tbsps soy sauce
Kitchen utensils
Preparation steps
Soak glass noodles in hot water according to package instructions. Drain well in a sieve and cut slightly smaller with kitchen shears.
Rinse shrimp and pat dry with paper towels. Devein and coarsely chop. Peel ginger and garlic and finely chop.
Heat oil in a non-stick pan. Fry shrimp, ginger and garlic over medium heat, stirring constantly, for 1-2 minutes. Place in a bowl and let cool.
Meanwhile, rinse bean sprouts and drain well. Rinse and peel carrot and cut lengthwise into thin sticks.
Rinse cilantro and mint, shake dry, pluck leaves and chop finely.
Mix shrimp with bean sprouts, carrot and glass noodles in a bowl.
Rinse lettuce leaves, spin dry and cut into strips.
Place a kitchen towel on work surface. Soak each rice paper sheet in a bowl with hot water for 30-40 seconds. Remove, drain and place next to each other on kitchen towel.
Place lettuce strips in middle of each rice paper sheet and add 2-3 tablespoons of shrimp and vegetable filling.
Wrap rice paper sheets into tight rolls and cut in half diagonally. Arrange rolls on a plate and serve with soy sauce.
