VIETNAMESE HEALTHY SPRING ROLLS WITH PEANUT BUTTER SAUCE
Vietnamese healthy
spring rolls with creamy peanut butter sauce are a perfect treat to
yourself at home. Filled with fresh veggies, noodles, fresh herbs like mint and
lightly sautéed shrimp that create a flavorful healthy combo for lunch or
dinner. It is an easy 30 min recipe and these spring rolls are so delicious
that you would want to prepare them again and again
HOW ARE THESE HEALTHY SPRING ROLLS?
Ingredients
Instructions
Recipe
Notes
HOW ARE THESE HEALTHY SPRING ROLLS?
These spring rolls are filled with healthy
ingredients
·
Shrimps are
rich in proteins, iodine, and calcium. It is also high in Omega-3s Fatty
Acids. Shrimps are a source of good protein as opposed to red meat (1).
·
Buckwheat noodles
are gluten free and add whole grains into the diet.
·
These spring
rolls are filled with raw vegetables like carrot, cucumber, lettuce etc.
and these are high in vitamin A and other micronutrients.
Ingredients
·
SPRING ROLLS
·
10-12 large shrimps deveined
·
1 cucumber julienned (3-4" long)
·
2-3 small carrots julienned (3-4" long)
·
3 oz buckwheat noodles
·
leaves from 1 small head iceberg lettuce
·
1 cup coriander (springs)
·
1/2 cup fresh mint leaves
·
1 tsp avocado oil
·
10 rice paper wraps
·
salt
·
DIPPING
·
1/4 cup peanut butter (plain)
·
1 tbsp chili garlic paste
·
1 tsp corn starch
·
1 cup water
Instructions
1. Heat oil in a medium skillet on medium
heat. Add shrimp, 1 tsp soy sauce and salt if necessary. Sauté the shrimps for
about 2-3 min or until well done. Let it cool for about 5 min.
2.
Meanwhile
cook noodles according to the package instructions. Once cooked, drain and
rinse with cold water to avoid further cooking.
3.
Combine
all ingredients listed under 'DIPPING' into a small sauce pan. Cook the mixture
on medium heat for about 3-5 min or until corn starch is cooked.
4.
Cut
cooked shrimp into half lengthwise.
5.
Take
very warm water in a large skillet or large plate. Dip rice paper wrap in the
water for 10-15 sec and then spread it carefully on a slightly wet cutting
board.
6.
Now
put lettuce, some noodles, 2-3 carrot juliennes, 2-3 cucumber juliennes, some
cilantro leaves, 3-4 mint leaves on one side of the wet wrap. Also layer 2-3
shrimp halves ahead of veggies leaving some gap in between. Gently fold the
rice paper wrap from noodle and veggie side once. Then tuck in the side edges
of the wrap and continue to fold over the shrimp and roll until seam is sealed.
Repeat this step for each roll.
7.
Enjoy
these fresh healthy spring rolls with prepared peanut butter dipping.
Recipe
Notes
·
Also,
sprinkle some water over the cutting board or flat surface before putting wet
rice paper wrap first the time.
·
Do
not dip rice paper in warm water for longer else it will be difficult to spread
it on a flat surface.
·
It
may take some practice initially to roll these wraps.
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