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🍽️ Fresh Shrimp Rolls with Vegetables and Dip

221 kcal · 30 min · 4 servings

Ingredients

• 4 sheets rice paper
• 12 large shrimp (kitchen-ready)
• 1 bunch green asparagus
• 1 bunch spring onions
• 0.5 cucumber
• 1 red bell pepper
• 4 lettuce leaves
• light soy sauce
• 1 tsp ginger (freshly grated)
• 1 shallot

Instructions

1. 1. Soak the rice paper sheets in warm water for the time recommended on the package.
2. 2. Remove the sheets and gently pat them dry with a kitchen towel.
3. 3. Peel the lower part of the asparagus.
4. 4. Steam the asparagus for 10 to 15 minutes until it is tender but still firm.
5. 5. Immediately shock the asparagus with cold water to stop the cooking process.
6. 6. Let the asparagus drain well.
7. 7. Wash the spring onions and remove the dry ends.
8. 8. Cut the spring onions into pieces approximately 8 to 10 cm long.
9. 9. Steam the spring onions briefly until they are soft.
10. 10. Also shock the spring onions with cold water.
11. 11. Peel the cucumber.
12. 12. Cut the cucumber in half lengthwise.
13. 13. Remove the core from the cucumber halves.
14. 14. Cut the cucumber flesh into thin strips.
15. 15. Wash the lettuce leaves and remove any tough stems.
16. 16. Pat the lettuce leaves dry.
17. 17. Place a lettuce leaf on a prepared rice paper sheet.
18. 18. Arrange the remaining vegetables and the shrimp on the leaf.
19. 19. Roll the rice paper tightly to form the roll.
20. 20. Peel the shallot and chop it finely.
21. 21. Add the chopped shallot and the ginger to the soy sauce.
22. 22. Serve the finished rolls together with the dip.

Nutrition per serving

• kcal: 221
• Protein: 33 g · Fett/Fat: 3 g · Carbs: 14 g