Fresh, delicious and a GREAT way to get in protein and veggies!!
Makes a great meal prep!! The peanut sauce is delish and makes this recipe! Yummy!
Full recipe in video below
RECIPE:
For the rolls: 4 pkg rice vermicelli noodles
4 sheets large round rice paper
Lettuce and cucumber
24 medium shrimp cooked, de-veined and sliced in half
Peanut Dipping Sauce:
1 tablespoon peanut butter or tahini
1 tablespoon soy sauce
1-2 teaspoon granulated sugar substitute
1-2 tablespoon hot water
sesame seeds optional
1 teaspoon chili oil optional
Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.
Boil some hot water in a kettle.
Have a large heat-proof shallow dish (or pan) that can cover the size of the rice paper ready.
Next, have a similar sized clean plate for rolling.
Carefully pour the boiling water into the shallow dish.
Take a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.
Place the softened rice paper onto the clean plate. Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.
Starting at the bottom, gently take the rice paper and pull it over the filling. Tuck in both sides, and continue to roll.
Serve with peanut sauce or nuoc cham and enjoy immediately. Repeat with the remaining.
Make the peanut sauce:
In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.
Add in a little hot water to loosen. Adjust seasonings to taste.
Garnish with sesame seeds if you wish.
For a spicy kick, add a little chili oil.
4 Rolls:
146 calories
2g fat
27g carbs
8g protein
Recipe inspiration from sift&simmer.com
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