Entrée
Shrimp Spring Rolls with Peanut Dipping Sauce
30 minPour 4Nutri-Score B€€
B
30 min
30 minShrimp Spring Rolls with Peanut Dipping Sauce
ce qu’il vous faut
Ingrédients
shrimp (peeled and deveined)Poissons6 morceaux
vermicelli rice noodles (one bundle)Céréales1 morceau
carrot (julienned)Fruits et légumes1 morceau
cucumber (small, julienned)Fruits et légumes2 morceaux
lettuce (leaves, washed and torn)Fruits et légumes3 morceaux
rice paper wrappersÉpicerie4 morceaux- cilantro (washed, stems trimmed)Fruits et légumes30 g
- peanut butterÉpicerie60 g
- hoisin sauceÉpicerie15 ml
soy sauceÉpicerie30 ml- mirinÉpicerie15 ml
- sweet chili sauceÉpicerie30 ml
water (to thin the sauce)Autres30 ml
par portion
Nutrition
154kcal
- Glucides
- 20 g
- Protéines
- 7 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Fouet
Passoire
pas à pas
Préparation
- Étape 1
Cook the shrimp
- Bring water to a boil and cook the shrimp.
- After about a minute, transfer the shrimp to an ice bath to cool.
- Étape 2
Cook the noodles
- Drop the vermicelli bundle into the boiling water.
- They cook very quickly, so stay close and drain after about 30 seconds.
- Étape 3
Prep the vegetables
- Julienne the carrot.
- Tear the washed lettuce into pieces.
- Julienne the cucumbers.
- Trim the cilantro.
- Étape 4
Make the peanut sauce
- Whisk together the peanut butter, hoisin sauce, soy sauce, mirin and sweet chili sauce.
- Thin with a little water until pourable.
- Étape 5
Assemble the rolls
- Split the shrimp in half lengthwise.
- Dip a rice paper wrapper in water and lay it out.
- Layer lettuce, noodles, cucumber, carrot and cilantro, tuck in, fold the sides and place the shrimp on top.