Summer rolls with shrimp and peanut dip sauce – detailed recipe. Nutrition value per serving: (total 6) Calories one 97, total fat 10 g., Saturated fat g., Proteins 8 g., carbohydrates 22 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 1hour. 10 min. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For rolls:
- 12 medium-sized shrimp (not peeled)
- 30 gr rice noodle
- 1 cucumber
- Salt
- 1 tbsp. l rice vinegar
- 2 tsp Sahara
- 6 peas of black pepper
- 3 stalks of green onions
- 8 sheets of rice paper with a diameter of 20 cm.
- 1/2 bunch mint
- 1/2 bunch of basil
- 1/2 bunch cilantro
- 4 sheets of Boston salad (pick)
For dip sauce:
- 1/3 Art. unsalted peanuts
- 1.5 tsp vegetable oil
- 2 tsp red curry paste
- 2 tsp fish sauce
- 1 tbsp. l Sahara
- 1/2 tbsp. unsweetened coconut milk
- 1/2 tbsp. low salt chicken stock
- 1 tbsp. l Hoisin sauce
Recipes with similar ingredients: rice noodles, cucumbers, shrimp, green onions, lettuce, hoisin sauce, rice vinegar, sauce fish, curry paste, coconut milk, black pepper, peppermint, basil, peanuts
Recipe preparation:
- Make the sauce: Grind the peanuts in a food processor. In a saucepan over medium heat, heat the vegetable oil. Put curry paste and sauté for a minute. Add fish sauce and cook another minute. Add chopped peanuts and cook, stirring for about 4 minutes Sprinkle with sugar and cook another 1-2 minutes. Pour in coconut milk, chicken stock and Hoisin sauce. Reduce light to low heat and cook until thick, about 20 minutes. Give cool off.
- Prepare the rolls: Pour water into the pan and salt her. Add vinegar, sugar and black pepper, bring to a boil on high heat. Put the shrimp and cook until they become pink, 2 minutes Drain and rinse under cold water. Peel the shrimp, then cut them in half lengthwise and remove central vein. Cover and refrigerate.
- Cook the rice noodles according to the instructions on pack, strain. Thin cucumber and green onion into thin strips and mix in a bowl with a teaspoon of salt. Omit one sheet rice paper into warm water until it becomes flexible (at 30 sec.), then put on a cutting board and dry. Along put 3 halves of shrimp in the middle of the sheet, lay on top some noodles, herbs, cucumber, spring onions and salad. Wrap the bottom the edge of the sheet to the filling, then fold the sides and roll roll in a tight bundle. Cut in half, serve with peanut the sauce.
