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Deborah

Deborah Dana
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Recipe

Vietnamese rolls

20 mins
10 mins
Low
24
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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 portions
  • 1 kilo medium shrimp, , peeled, cleaned and washed
  • 12 leaves of rice, oriental
  • 2 cups rice noodles, oriental
  • 1 bunch peppermint
  • 2 cups french lettuce
  • 2 cups carrot, chopped
  • 1 jar 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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