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Imperial Rolls With Shrimp

8

shrimp, shelled and deveined

FOR, MARINADE:

1/2

cup

fish sauce

2

tablespoons

soy sauce

1

heaping teaspoon sambal

1

tablespoon

lime juice

1

tablespoon

sugar

1/4

cup

water

1/4

cup

chopped mint

FOR, ROLLS:

8

rice paper rolls

8

carrot batons

8

cucumber batons

8

scallion batons

16

mint leaves

1

Peanut sauce for dipping (store bought)

2

Poach shrimp and slice in half lengthwise. In a bowl, combine marinade

3

ingredients, stirring until sugar is dissolved. Add shrimp to the marinade and

4

let sit for a few hours, chilled.

5

To assemble the rolls, place rice paper wrappers in a bowl of warm water for 2

6

to 3 minutes until they are soft. Lay out hydrated wrappers on a damp paper

7

towel. In the center of the wrapper, place 1 each of carrot, cucumber, and

8

scallion. Add 2 pieces of shrimp and 2 mint leaves. Fold in sides of the

9

wrapper. Roll wrapper. Serve with peanut dipping sauce.

Servings: 8

Yield: 8 Servings

Nutrition Facts

Serving size: 1/8 of a recipe (1.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

20

Calories From Fat (4%)

0.76

% Daily Value

Total Fat 0.09g

<1%

Saturated Fat 0.02g

<1%

Cholesterol 7.56mg

3%

Sodium 1575.97mg

66%

Potassium 80.31mg

2%

Total Carbohydrates 2.82g

<1%

Fiber 0.13g

<1%

Sugar 2.28g

 

Protein 2.1g

4%