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🍽️ Fresh Shrimp Rolls with Cucumber and Borage Flowers

145 kcal · 30 min · 4 servings

Ingredients

• 20 sheets Rice paper (square or round approx. 15 cm diameter)
• 1 Clove garlic
• 40 Shrimp (kitchen-ready deveined, peeled and raw)
• 2 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 Cucumber
• 20 Chives
• 40 Borage flowers

Instructions

1. 1. Soak the rice paper in warm water for the time specified on the package.
2. 2. Remove the paper and gently pat it dry with a kitchen towel.
3. 3. Peel the garlic clove from its skin.
4. 4. Press the garlic through a garlic press.
5. 5. Mix the pressed garlic pieces with the shrimp.
6. 6. Add the soy sauce and sesame oil to the shrimp mixture.
7. 7. Peel the cucumber completely.
8. 8. Cut the cucumber in half lengthwise.
9. 9. Scoop out the seeds from the inside of the cucumber halves.
10. 10. Cut the cucumber flesh into 20 small cubes.
11. 11. Place two marinated shrimp on the bottom third of the rice paper.
12. 12. Place a piece of cucumber next to the shrimp.
13. 13. Place a chive stalk on the roll.
14. 14. Decorate the filling with two borage flowers.
15. 15. Fold the left and right sides of the rice paper towards the center.
16. 16. Roll the roll tightly from bottom to top.
17. 17. Place the finished rolls side by side in a bamboo steamer basket.
18. 18. Steam the rolls over hot water vapor for about 5 minutes.
19. 19. Arrange the warm rolls on plates or a large platter.
20. 20. Serve the dishes immediately.

Nutrition per serving

• kcal: 145
• Protein: 19 g · Fett/Fat: 4 g · Carbs: 13 g