Smarter Snack
Shrimp Summer Rolls
with Thai Basil
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
384
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 105.1 μg | (175 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 32.8 μg | (73 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 502 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Glass noodles
- 1 stalk Celery
- 2 handfuls Thai basil
- 8 sheets Rice paper (22 cm or 8 3/4 inches)
- 1 Tbsp light soy sauce
- 16 Shrimp tails (cooked)
Preparation steps
1.
Pour boiling water over rice noodles and let sit for about 10 minutes, until they are soft. Drain, shock in ice water and use kitchen shears to cut into about 5 cm (approximately 2 inch) pieces.
2.
Rince and julienne celery. Rinse basil, shake dry and pluck leaves.
3.
Fill a shallow dish, slightly larger than the sheets of rice paper, with water. Keep a wet and a dry cloth handy. Soak rice paper in water, 1 at a time, and soak for about 1 minute. Remove, spread onto damp cloth and pat dry the dry cloth.
4.
Add a piece of shrimp to each shet of rice paper. Top with basil, noodles and celery. Drizzle with a little soy sauce. Fold in the edges and roll up rice paper.
5.
Serve, to taste, with chili peanut dip.
