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🍽️ Fresh Summer Rolls with Shrimp

158 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the glass noodles in a bowl with hot water and let them soften according to the package instructions.
  2. 2. Remove the noodles from the water, drain them well in a sieve, and cut them into smaller pieces using kitchen scissors.
  3. 3. Wash the shrimp and pat them dry with kitchen paper.
  4. 4. Make a small cut on the back of each shrimp to remove the black vein.
  5. 5. Dice the shrimp roughly.
  6. 6. Peel the ginger and garlic and dice them finely as well.
  7. 7. Heat some oil in a non-stick frying pan.
  8. 8. Fry the shrimp, ginger, and garlic over medium heat, stirring constantly, for 1 to 2 minutes.
  9. 9. Remove the mixture from the pan and place it in a bowl to cool down.
  10. 10. Wash the sprouts and let them drain well.
  11. 11. Wash, trim, and peel the carrot.
  12. 12. Slice the carrot lengthwise into thin slices and then cut them into fine sticks.
  13. 13. Wash the coriander and mint, shake off excess water, and pick the leaves off the stems.
  14. 14. Finely chop the herbs.
  15. 15. Mix the cooled shrimp with the sprouts, carrot sticks, and glass noodles.
  16. 16. Wash the lettuce leaves and spin them dry.
  17. 17. Cut the lettuce leaves into thin strips.
  18. 18. Place a clean kitchen towel on your work surface.
  19. 19. Dip one rice paper sheet into a bowl of hot water for 30 to 40 seconds.
  20. 20. Remove the sheet, let it drip dry for a moment, and lay it flat on the kitchen towel.
  21. 21. Place the lettuce strips on the rice paper.
  22. 22. Place 2 to 3 tablespoons of the shrimp and vegetable mixture in the center of the sheet.
  23. 23. Roll up the rice paper tightly into a cylinder.
  24. 24. Cut each roll diagonally in half.
  25. 25. Arrange the summer rolls on a plate and serve them with soy sauce.

Nutrition per serving