Fresh Spring Rolls With Shrimp for Two Recipe

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Ingredients:

Serving

2 cups water
8 large shrimp, peeled and deveined ( prawns)
1 oz cellophane noodle
1 cup boiling water
1/2 cup shredded carrot
1/4 cup peeled seeded and julienne cucumber
1/2 cup thinly sliced napa cabbage
1/2 cup bean sprouts
2 tbsp chopped fresh cilantro
4 rice paper , rounds 8 inches in diameter
4 large fresh basil leaves , halved lengthwise
2 tbsp hoisin sauce
fresh lime juice
1 1/2 tsp fish sauce
1 1/2 tsp unsalted natural-style peanut butter
1/4 tsp red pepper flakes
1 pinch brown sugar

Directions:

In a saucepan, bring the 2 cups water to a boil.
Add the shrimp and immediately remove the saucepan from the heat.
Cover and poach until pink and opaque throughout, about 3 minutes.
With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
Drain and cut each shrimp in half lengthwise.
Refrigerate until ready to use.
In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
Drain and return the noodles to the bowl.
Add the carrot, cucumber, cabbage, bean spouts and cilantro.
Toss gently to mix.
Place a double thickness of paper towels on a work surface.
Fill a large, shallow baking dish with water.
Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
Carefully transfer the wrapper to the paper towels and turn once to blot dry.
Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
Arrange 4 pieces of the shrimp, cut sides up, along the crease.
Fold the right and left edges of the wrapper over the filling and finish rolling up.
Repeat with the remaining wrappers, filling, basil and shrimp.
Transfer the rolls to a plate and cover with dampened paper towels.
To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
Stir until well blended.
To serve, cut the rolls in half on the diagonal and place on small individual plates.
Pool the sauce alongside each roll.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	368.13 Kcal (1541 kJ)
Calories from fat	156.69 Kcal
		% Daily Value*
Total Fat	17.41g	27%
Cholesterol	39.92mg	13%
Sodium	1425.43mg	59%
Potassium	318.81mg	7%
Total Carbs	45.7g	15%
Sugars	7.92g	32%
Dietary Fiber	3.46g	14%
Protein	9.47g	19%
Vitamin C	6.9mg	12%
Vitamin A	0.3mg	11%
Iron	1.9mg	11%
Calcium	93.4mg	9%

Amount Per 100 g
Calories	66.55 Kcal (279 kJ)
Calories from fat	28.33 Kcal
		% Daily Value*
Total Fat	3.15g	27%
Cholesterol	7.22mg	13%
Sodium	257.68mg	59%
Potassium	57.63mg	7%
Total Carbs	8.26g	15%
Sugars	1.43g	32%
Dietary Fiber	0.62g	14%
Protein	1.71g	19%
Vitamin C	1.2mg	12%
Vitamin A	0.1mg	11%
Iron	0.3mg	11%
Calcium	16.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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