summer rolls
Parent & Child:
Measure and add the peanut butter, soy sauce, lime juice, brown sugar, curry paste, and hot water in small bowl. Whisk until smooth, then set aside. This will be dipping sauce.
Parent:
Slice the shrimp in half lengthwise. cut bell pepper into long thin slices.
Child:
Tear thick ribs from the center of the lettuce leaves. Then discard ribs.
Parent:
Shred carrots using serrated peeler, or cut into long thing slices and then crosswise into thin strips.
Child:
pluck mint leaves off springs by pinching base of leaf with fingers and pulling. Discard sprigs.
Parent & child:
Assemble spring rolls:
1. Fill large bowl w/ hot water. Dip a wrapper into water until just soft, about 30 min. They are delicate.
2. Spread wrapper out on cutting board, gently pat dry w/ clean kitchen towel.
3. Place 2 lettuce leaves on bottom third of wrapper. Top w/ noodles, shrimp, bell pepper, carrot & mint leaves.
4. Fold sides of wrapper over ingredients and roll gently, starting w/ bottom of wrapper where ingredients are. Cover completed rolls w/ damp kitchen towel so rolls don't dry out.
Serve w/ dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 110.6mg | 34 % | |
Sodium 406.2mg | 14 % | |
Potassium 470.4mg | 12 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 22.3g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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