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Spring Roll Vermicelli Bowl with Peanut Ginger Sauce
30 minVoor 2Nutri-Score B€€
B
30 min
30 minSpring Roll Vermicelli Bowl with Peanut Ginger Sauce
wat je nodig hebt
Ingrediënten
rice vermicelli noodlesGranen150 g
rice paper wrappersVoorraadkast6 stukken
cooked shrimp (peeled, deveined)Vis150 g
lettuce (shredded)Groente en fruit100 g
carrot (julienned)Groente en fruit1 stuk
cucumber (julienned)Groente en fruit1 stuk- fresh mint (leaves picked)Groente en fruit10 g
- fresh cilantro (roughly chopped)Groente en fruit10 g
- peanut butterVoorraadkast60 g
soy sauceVoorraadkast30 ml- rice vinegarVoorraadkast15 ml
honeyVoorraadkast15 ml
fresh ginger (grated)Groente en fruit10 g
garlic (grated)Groente en fruit1 stuk
lime (juiced)Groente en fruit1 stuk- sesame oilVoorraadkast10 ml
waterOverig60 ml
roasted peanuts (crushed)Noten en zaden30 g
per portie
Voedingswaarden
609kcal
- Koolhydraten
- 83 g
- Eiwitten
- 23 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Mengkom
Steelpan
Garde
Vergiet
Rasp
stap voor stap
Bereiding
- Stap 1
Cook the vermicelli
- Boil the rice vermicelli until tender.
- Drain and rinse under cold water, then set aside.
- Stap 2
Make the peanut ginger sauce
- Whisk the peanut butter, soy sauce, rice vinegar, honey, grated ginger, grated garlic, lime juice and sesame oil in a bowl.
- Loosen with the water until pourable and smooth.
- Stap 3
Prepare the fillings
- Julienne the carrot and cucumber.
- Shred the lettuce and pick the mint and cilantro leaves.
- Crush the roasted peanuts.
- Stap 4
Soften the rice paper
- Dip each rice paper wrapper briefly in warm water until pliable.
- Lay it flat on a clean surface.
- Stap 5
Roll the spring rolls
- Layer lettuce, vermicelli, carrot, cucumber, herbs and shrimp on the wrapper.
- Fold in the sides and roll up tightly.
- Stap 6
Assemble the bowls
- Slice the rolls and arrange over the remaining vermicelli with the vegetables.
- Spoon over the peanut ginger sauce and scatter with crushed peanuts and herbs.
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