Vietnamese Spring Rolls with Shrimp
with fresh vegetables and peanut-soy sauce | 10 pieces
Tags:
Recipe
Allergens:
Crustaceans
•Peanuts
•Soy
•Wheat
•Sesame
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 piece
Rice paper
160 g
Shrimp
(Contains Crustaceans)
1 piece
[Persian] cucumber
100 g
Shredded red cabbage
1 piece
Bell pepper
80 g
Peanut sauce
(Contains Peanuts, Soy, Wheat)
10 milliliters
Sesame oil
(Contains Sesame)
100 g
Rice noodles
Not included in your delivery
1.5 tablespoon
[Reduced salt] soy sauce
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
1 tablespoon
Sunflower oil
Nutrition Values
Energy (kJ)1997 kJ
Calories477 kcal
Fat17.5 g
Saturated Fat2.9 g
Carbohydrate56.8 g
Sugar15.3 g
Dietary Fiber5.9 g
Protein20.2 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Tall-Sided Pan
•Deep Plate
•Small Bowl
Cooking Steps
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.