Shrimp spring rolls – a detailed recipe for cooking. value of one serving: (total 8 spring rolls) Calories 222, total fats 10 g., saturated fats g., proteins 7 g., carbohydrates 23 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1 hour. 15 minutes. Complexity: easy Quantity: 8 spring rolls Recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Shrimp Rolls
- 16 – 20 pcs. peeled and chopped shrimp (tails delete)
- 55 gr. thin rice noodles
- 1 tbsp. coarsely grated carrots
- 1/2 peeled and thinly sliced English cucumber
- 1/2 thinly chopped red bell pepper
- 8 large sheets of rice paper (21 cm in diameter)
- 4 large strawberries, cut in half
- 3 tbsp. dry white wine
- 2 bay leaves
- 1 lime juice
- 1 tbsp. l coarse salt
- 2 tbsp. l rice wine vinegar
- 2 tsp soy sauce
- 1 sliced 0.3 cm thick. Jalapeno peppers
- 8 shredded fresh Thai basil leaves
Peanut Dip Sauce
- 1 tbsp. l peanut butter
- 2 minced cloves of garlic
- 1/2 tbsp. peanut butter
- 1/4 Art. Hoisin sauce
- 1 – 2 tsp Sambal Olek sauce
- Sliced roasted peanuts for decoration
Recipes with similar ingredients: shrimp, rice noodles, cucumbers, sweet pepper, jalapeno pepper, carrots, strawberries, white wine, lime juice, rice vinegar, soy sauce, peanut butter, sauce Hoisin, Peanut Butter, Peanut Sauce, Bay Leaf, Basil, garlic, peanuts
Recipe preparation:
- Make the bottom of the shrimp three equal horizontal notch. Squeeze the shrimp firmly so that they straighten. pan 4 tbsp. water, wine, bay leaf, lime juice and salt. Bring to a gentle boil. Turn off the fire, put shrimp and cook under the lid until they turn pink, about 4 minutes Catch the shrimp and put them in ice water, to stop the cooking process. Then strain and dry. Keep the broth and keep it hot, but do not bring to boiling.
- In a hot broth, put the noodles (do not bring the water to a boil, because noodles will be digested). Cook to al dente about 8 minutes Drain broth. Mix carrots, cucumbers and red bell pepper with rice wine vinegar and soy sauce. each sheet of rice paper in warm water (one at a time), literally on second (not longer, otherwise the sheets will become too soft). Rice the paper should still be thick when you start with it work. Until you finish stuffing the rolls, rice paper will continue to soften.
- Put the first layer of 2 shrimp and strawberries, basil leaves, pieces of jalapeno pepper, some noodles and vegetables. Neatly roll like a little burrito. Serve with peanut dip sauce, cutting diagonally at an acute angle. Peanut dip sauce: Pour peanut butter into a small frying pan, place on medium heat and add garlic. Sauté for a minute, then turn off the fire. Add peanut butter, Hoisin sauce, sauce Sambal olek and 3 tbsp. l water. Shuffle. You may need some more water if the mixture is very thick. Sprinkle chopped peanuts.
