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Deborah

Deborah Dana
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Recipe

Vietnamese rolls

20 min
10 min
Easy
14
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Rice leaves stuffed with mint, shrimp, rice paste, lettuce and carrot accompanied by a peanut or soy sauce.
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Ingredients

6 servings
  • 1 kilo of medium shrimp , peeled, cleaned and washed
  • 12 pieces of rice leaf oriental
  • 2 cups of rice noodles oriental
  • 1 bunch of mint
  • 2 cups of french lettuce
  • 2 cups of carrot chopped
  • 1 jar of peanut sauce

    Preparation

    Heat the water over medium heat until it boils, cook the shrimps for 3-4 minutes or until they turn pink. Remove from the water and place in a bowl with ice to interrupt cooking.
    In boiling water add the rice noodles until soft remove from the water and reserve. Apart hydrate the rice leaves in hot water until they are soft.
    Place the mint, shrimp, noodles and carrots on each leaf. Roll and serve with peanut sauce.

    TIPS

    You can marinate the shrimp in coconut water to give them a special flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    554
    kcal
    28%
    Carbohydrates
    86.3
    g
    29%
    Proteins
    42.7
    g
    85%
    Lipids
    3.2
    g
    5.0%
    Fiber
    5.5
    g
    11%
    Sugar
    4.9
    g
    5.5%
    Cholesterol
    352
    mg
    117%
    Esha
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