Turkey and Shrimp Rolls in Rice Paper
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
357
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 15.34 g | (16 %) | ||
| Fat | 20.31 g | (18 %) | ||
| Carbohydrates | 29.37 g | (20 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 2.38 g | (8 %) |
more nutritional values
| Vitamin A | 167.5 mg | (20,938 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 1.19 mg | (10 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 8.13 mg | (68 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 25.22 μg | (8 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 35.02 mg | (37 %) | ||
| Potassium | 249.6 mg | (6 %) | ||
| Calcium | 89.78 mg | (9 %) | ||
| Magnesium | 48.04 mg | (16 %) | ||
| Iron | 2.12 mg | (14 %) | ||
| Zinc | 1.11 mg | (14 %) | ||
| Saturated fatty acids | 7.83 g | |||
| Cholesterol | 44.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the rolls
- 4 Rice paper
- 2 Lettuce
- 2 Tbsps Crème fraiche
- 50 grams cooked Glass noodles
- 100 grams fried turkey breasts
- 1 Cocktail shrimp
- mint
- For the dip
- 80 grams Peanuts
- 1 chili pepper
- 1 garlic clove
- 1 Tbsp sugar
- 1 Tbsp lemon juice
- 1 Tbsp Ketchup
- 5 Tbsps Crème fraiche
Preparation steps
1.
For the rolls, dip the rice paper in hot water briefly and dry on paper towels. Lay 2 sheets on top of each other and distribute the salad over the lower third. Drizzle with crème fraîche and arrange the glass noodles and strips of turkey breast on top. Garnish with mint leaves and finally lay halved shrimp over the top. Fold the edges of the rice paper up and inwards and then roll up carefully. Slice in half transversely.
2.
Serve with a peanut dip.
3.
For the dip, peel and coarsely chop the garlic. Rinse the chile pepper and remove the seeds.
Purée both along with the peanuts, sugar, lemon juice, ketchup and crème fraîche.
