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🍽️ Fresh Shrimp Rice Paper Rolls

185 kcal · 30 min · 4 servings

Ingredients

• 16 rice paper
• 1 cucumber
• 8 fresh shrimp
• salt
• 150 g green asparagus
• 0.5 bunch chives
• 8 lettuce leaves
• 1 red chili pepper
• sesame oil
• 1 tbsp rice vinegar
• 1 tsp fish sauce

Instructions

1. 1. Place the rice paper sheets between two damp kitchen towels.
2. 2. Thoroughly wash the chili pepper.
3. 3. Remove the seeds and pith from the chili pepper.
4. 4. Finely chop the chili pepper.
5. 5. Peel the cucumber completely.
6. 6. Remove the core of the cucumber.
7. 7. Cut the cucumber into thin sticks.
8. 8. Trim the asparagus and remove the woody ends.
9. 9. Wash the asparagus under running water.
10. 10. Bring water to a boil and add salt.
11. 11. Cook the asparagus in the boiling salted water for 10 to 15 minutes.
12. 12. Let the asparagus drain well.
13. 13. Wash the salad leaves.
14. 14. Spin the salad leaves dry.
15. 15. Heat 1 tablespoon of sesame oil in a pan.
16. 16. Sauté the shrimp briefly in the hot oil.
17. 17. Season the shrimp with salt.
18. 18. Cut the chives into three equal parts.
19. 19. Add 2 tablespoons of sesame oil to a small bowl.
20. 20. Add rice vinegar to the sauce.
21. 21. Add the chopped chili to the sauce.
22. 22. Add fish sauce to the sauce.
23. 23. Stir the sauce well until it is homogeneous.
24. 24. Place two rice paper sheets on top of each other.
25. 25. Place a salad leaf on the rice paper sheets.
26. 26. Press the salad leaf flat.
27. 27. Place a shrimp in the center.
28. 28. Place the cucumber sticks in the center.
29. 29. Place the chives in the center.
30. 30. Place the asparagus in the center.
31. 31. Drizzle the filling with some sauce.
32. 32. Roll the rolls tightly.
33. 33. Moisten the edges with a little water.
34. 34. Stick the edges together.

Nutrition per serving

• kcal: 185
• Protein: 13 g · Fett/Fat: 4 g · Carbs: 25 g