Shrimp Spring Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 108.5 μg | (181 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 handfuls Baby spinach
- 2 stalks Celery
- ½ Cucumber
- 2 scallions
- ½ handful cilantro
- 8 King prawn (peeled and deveined)
- 2 Tbsps vegetable oil
- 8 leaves Rice paper (22 cm or approximately 9 inches)
- 2 Tbsps Rice vinegar
- 2 Tbsps Fish sauce
Preparation steps
Rinse the spinach, trim, shake dry and chop. Rinse and trim the celery and cut lengthwise into narrow strips. Save 4 aside for garnish and chop the rest. Rinse the cucumber, cut four long strips and chop the rest. Rinse and trim the scallions and cut into thin strips. Rinse the cilantro and shake dry.
Rinse shrimp, pat dry and cook in a frying pan in oil for 1-2 minutes per side. Chop each shrimp into 4 pieces.
Soak the rice paper sheets separately in a shallow bowl of water for about 1 minute each, then pat dry with a kitchen towel. On the center of each sheet, place the spinach, celery, cucumber, onions, cilantro and chopped shrimp. Drizzle each with some rice vinegar and fish sauce. Turn in two sides and roll up over the filling. Cut into slices and arrange on plates. Garnish with cucumber, celery, onions, and cilantro sprigs.
