Nutritional value:
Calories: 105 kcal
Carbs: 12 g
Protein: 5 g
Fat: 5 g
Ingredients:
| 4 | small carrots |
| 1 | cucumber |
| 1/2 | iceberg lettuce |
| 200 g | fresh or hand-peeled shrimps |
| 400 g | shirataki noodles |
| 10 | rice paper |
| 1 dl | Japanese soy sauce |
| 1 dl | water |
| 1 | small garlic clove |
| 1 1/2 tbsp | sesame oil |
| lime | |
| finely chopped chili | |
| finely chopped cilantro | |
| 1 tsp | sesame seeds |
Instructions:
Boil water.
Cut carrots and cucumber into thin sticks.
Shred the lettuce and peel or drain the shrimp.
Put the noodles into the boiling water and cook for up to 2 minutes.
Mix all the ingredients for the dip and adjust the taste.
Pour lukewarm water into a baking dish, soak one rice paper at a time until they soften.
Place the rice paper on a plate and fill it with noodles, cucumber, carrot, lettuce, peanut butter, and shrimp.
Fold the rice paper into a spring roll.
Dip in the sauce, eat and enjoy.
TIP: Vary the contents of your spring rolls! For example, replace the shrimp with fresh salmon, teriyaki-cooked chicken, or sliced quorn. You can also change the ingredients in the dip to find the flavor that suits you best.
One batch makes about 10 spring rolls. One serving is 1 spring roll.