Spring rolls V3
with fresh vegetables and peanut-soy sauce | 10 pieces
Labels:
Recept
Allergenen :
Schaaldieren
•Pinda's
•Soja
•Tarwe
•Sesamzaad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd20 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
/ Voor 2 personen
1 stuk(s)
Rijstpapier
160 gram
Garnalen
(Bevat Schaaldieren)
1 stuk(s)
[Mini-]komkommer
100 gram
Gesneden rodekool
1 stuk(s)
Paprika
80 gram
Pindasaus
(Bevat Pinda's, Soja, Tarwe)
10 ml
Sesamolie
(Bevat Sesamzaad)
100 gram
Brede rijstnoedels
Zelf toevoegen
1.5 el
[Zoutarme] sojasaus
1 el
Honing [of plantaardig alternatief]
1 el
Wittewijnazijn
1 el
Zonnebloemolie
Voedingswaarden
Energie (kJ)1997 kJ
Energie (kcal)477 kcal
Vetten17.5 g
waarvan verzadigd2.9 g
Koolhydraten56.8 g
waarvan suikers15.3 g
Vezels5.9 g
Eiwitten20.2 g
Zout2.5 g
Benodigdheden
•Pan
•Koekenpan
•Diep bord
•Kleine kom
Instructies
1
- Boil plenty of water in a pot or saucepan. Cook the rice noodles for 6 - 7 minutes, then drain and rinse under cold water.
- Transfer the rice noodles back to the same saucepan and drizzle with sunflower oil. Mix well to combine, then set aside until further use.
- Cut the cucumber and bell pepper into small strips.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Add the shrimp and fry for 3 - 4 minutes.
- Add 0.5 tbsp of soy sauce and fry for another minute.
3
- Add the peanut sauce and sesame oil to a small bowl. Mix in the rest of the soy sauce, white wine vinegar and honey.
- Fill a deep plate with lukewarm water. Soak one of the rice sheets in the water for 5 - 10 seconds, then immediately transfer to a plate.
4
- Place the shrimp in the middle of the rice sheet, then top with some cabbage, bell pepper, cucumber and noodles.
- Fold the bottom of the rice sheet over the filling, then fold in the sides and roll it up.
- Repeat these steps for the rest of the rice sheets.
- Serve on a large platter or plate, with the peanut-soy sauce on the side.
