Shrimp Summer Rolls with Ginger Soy Sauce
Healthy, because
Even smarter
Nutritional values
Shrimp contains the trace element, iodine, which is rarely found in other foods, but is very important for a properly functioning thyroid, which controls the body's hormones and, therefore, metabolism.
If you don't eat shellfish, you can always substitute the shrimp with tofu or grilled chicken.
(Percentage of daily recommendation)
| Calorie | 91 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 287.4 μg | (479 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the summer rolls
- 8 leaves Rice paper (8 inches in diameter)
- 4 ozs shrimp (peeled, deveined)
- 1 small chili pepper
- 1 tsp soybean oil
- 8 small Lettuce (such as Green or Red Leaf)
- 8 ozs Cucumber
- 3 carrots
- 2 Tbsps cilantro (fresh)
- 4 Walnut
- 1 tsp ginger (grated)
- 2 tsps sesame oil
- For the dipping sauce
- 3 Tbsps soy sauce (dark)
- 1 tsp Fish sauce
- 1 generous pinch ginger (finely chopped)
Preparation steps
Individually soak the rice paper until softened. Rinse the shrimp under cold running water and drain well. Rinse the chile, cut in half lengthwise, remove the seeds and pith and finely chop.
Heat the oil in a frying pan and sauté the shrimp briefly. Add the chile and toss to combine. Rinse the lettuce, shake dry and cut lengthwise into strips. Peel the cucumber, remove the seeds and julienne. Peel the carrot and julienne.
Rinse the cilantro, shake dry and chop coarsely with the walnuts. Drain the ginger.
Mix all ingredients together and distribute among the rice paper sheets. Drizzle with the sesame oil, roll up like burritos and arrange on a serving platter. Combine all of the ingredients for the dip and place in a small serving bowl.
Garnish the summer rolls with chives and serve with lime wedges.
