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Ingredients
Vietnamese Spring Roll
Dip the rice paper wrappers briefly in cold water and lay flat on a damp kitchen towel.
Drop the noodles briefly into salted boiling water and cook according to package directions. Drain in a colander, rinse with cold water, and drain again.
Clean and trim the bok choy and blanch in boiling salted water. Drain, rinse with cold water, then drain and pat dry.
Sprinkle the shrimps with lime juice and season with salt and pepper.
Top each rice paper wrapper with a bok choy leaf, then place a mound of noodles and 1 shrimp. Fold in the sides toward the center, then roll up. (There will be some noodles remaining.)
Transfer the rolls to a greased bamboo steamer insert and set over boiling water in a large wok. Close the lid and steam about 8 minutes.
To serve, reheat the remaining noodles breifly in boiling water, drain, and make into a bed in serving bowls. Top with the spring rolls and accompany with soy sauce.
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.7 g | (96 %) |