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🍽️ Spring Rolls with Asparagus and Shrimp

99 kcal · 30 min · 4 servings

Ingredients

• 6 stalks green asparagus
• 6 stalks green asparagus
• 8 sheets rice paper
• 8 small lettuce leaves (e.g. iceberg lettuce)
• 8 larger cooked shrimp (ready to cook)
• 1 tbsp peanut oil
• salt
• freshly ground pepper
• 4 tbsp rice vinegar

Instructions

1. 1. Thoroughly wash the asparagus spears.
2. 2. Remove the woody lower ends of the spears.
3. 3. Bring plenty of salted water to a boil.
4. 4. Cook the asparagus in it for 6 minutes.
5. 5. Drain the asparagus and let it cool.
6. 6. Cut the asparagus spears into pieces approx. 10 cm long.
7. 7. Wash the lettuce leaves.
8. 8. Spin the lettuce leaves dry.
9. 9. Fill a shallow bowl with water.
10. 10. Place a kitchen towel next to the bowl.
11. 11. Prepare a second kitchen towel.
12. 12. Dip one rice paper sheet individually into the water.
13. 13. Let the sheet soak for about 1 minute.
14. 14. Carefully remove the sheet from the water.
15. 15. Lay the sheet flat on the first towel.
16. 16. Pat the sheet dry with the second towel.
17. 17. Place a lettuce leaf in the center of the rice sheet.
18. 18. Place some asparagus pieces on the lettuce leaf.
19. 19. Halve a cooked shrimp lengthwise.
20. 20. Place the halved shrimp next to the asparagus.
21. 21. Season the filling with salt and pepper.
22. 22. Drizzle the filling with vinegar.
23. 23. Drizzle the filling with peanut oil.
24. 24. Fold in two opposite edges of the rice sheet.
25. 25. Roll up the rice sheet from the longer side.
26. 26. Repeat the filling process for more sheets.
27. 27. Cut all rolls in half in the middle.
28. 28. Arrange four half rolls per portion.
29. 29. Serve the spring rolls immediately.

Nutrition per serving

• kcal: 99
• Protein: 10 g · Fett/Fat: 3 g · Carbs: 7 g