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Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce
35 minVoor 8Nutri-Score B€€
B
35 min
35 minVietnamese Shrimp Spring Rolls with Peanut Dipping Sauce
wat je nodig hebt
Ingrediënten
rice paper wrappers (round wrappers)Voorraadkast8 stukken
cooked shrimp (peeled, deveined, halved lengthwise)Vis200 g
bean sprouts (rinsed and drained)Groente en fruit150 g- lettuce (leaves torn)Groente en fruit80 g
carrot (julienned)Groente en fruit1 stuk
cucumber (julienned)Groente en fruit1 stuk- fresh mint (leaves picked)Groente en fruit10 g
- peanut butter (smooth)Voorraadkast30 g
- hoisin sauceVoorraadkast30 g
milkZuivel80 ml
per portie
Voedingswaarden
111kcal
- Koolhydraten
- 16 g
- Eiwitten
- 5 g
- Vetten
- 3 g
wat je gebruikt
Keukengerei
Mengkom
Garde
stap voor stap
Bereiding
- Stap 1
Prepare the fillings
- Peel and devein the shrimp, then halve them lengthwise.
- Julienne the carrot and cucumber and tear the lettuce leaves.
- Rinse and drain the bean sprouts and pick the mint leaves.
- Stap 2
Soak the rice paper
- Quickly dunk a rice paper wrapper in water, just a few seconds.
- Do not soak it long: it keeps softening while you wrap.
- Stap 3
Fill and roll
- Lay the wrapper flat and layer lettuce, bean sprouts, carrot, cucumber and mint.
- Place the shrimp halves on top, then fold in the sides and roll tightly.
- Stap 4
Make the peanut dipping sauce
- Whisk the peanut butter, hoisin sauce and milk until smooth.
- Add a splash more milk if you want a runnier sauce.
- Stap 5
Store and serve
- Wrap each roll individually in plastic wrap if not eaten right away, so they stay fresh and don't stick together.
- Serve the rolls with the peanut dipping sauce.