Vegetable Rice-Paper Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 351.3 μg | (586 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 2,046 mg | (51 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 153 μg | (77 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the rolls
- 1 stalk Celery
- 2 carrots
- 1 red Bell pepper
- 150 grams green Thai asparagus (or regular asparagus)
- 4 Lettuce
- 1 handful Chives
- 1 handful cilantro
- soy sauce
- 2 Tbsps sesame oil
- 1 Tbsp Rice vinegar
- 1 tsp Fish sauce
- 12 sheets Rice paper (approximately 22 cm, or 9 inch)
- 12 Shrimp tails (pre-cooked and deveined)
- For the salad
- 2 carrots
- 350 grams white Daikon radish
- 1 Tbsp light soy sauce
- 2 Tbsps Rice vinegar
- 1 tsp Agave syrup (substitute honey)
- 1 Tbsp sesame oil
- 2 Tbsps sunflower oil
- salt
- peppers
Preparation steps
For the salad, trim the carrots, peel and cut into very thin strips. Trim the radish, peel, halve and also cut into thin strips. Mix the soy sauce with the rice vinegar, agave syrup, and the two oils. Season dresing with salt and pepper. Combine salad with dressing in a bowl and marinate for at least 1 hour.
For the rolls, rinse the celery, carrots and bell pepper and cut into thin sticks. Rinse asparagus and cook about 5 minutes until al dente in boiling salted water. Drain well. Rinse the lettuce leaves, pat dry and cut into strips. Rinse the chives and cilantro and shake dry. Pick the cilantro leaves from the stems.
To make the sauce, stir 1 tablespoon of soy sauce witih the sesame oil, rice vinegar and fish sauce.
Fill a shallow dish with water. Place 1 rice paper sheet into the water and soak for about 1 minute. Then drain on a kitchen towel and pat dry with another towel.
Divide salad, cilantro and chives among rice papers, then top with prepared vegetables and shrimp. Drizzle with some sauce. Roll up the the rice paper to endlose. Place 3 rolls on a plate with banana leaves for decoration. Serve remaining salad alongside.
