Fresh shrimp and veggies wrapped in rice paper for a light meal.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.30 · €1.58/serving
- 1/4 cup fish sauce (nam pla)Est. price €0.25–€0.45
- 2 tablespoons thinly sliced green onionEst. price €0.10–€0.20
- 1 1/2 tablespoons fresh lime juiceEst. price €0.15–€0.30
- Pinch of dried crushed red pepperEst. price €0.02–€0.05
- 2 teaspoons olive oilEst. price €0.08–€0.15
- 2 teaspoons minced fresh gingerEst. price €0.20–€0.35
- 16 uncooked medium shrimp, peeled, deveined, halved lengthwiseEst. price €2.50–€4.00
- 1/4 cup chopped fresh cilantroEst. price €0.25–€0.40
- 4 cups hot waterEst. price €0.00–€0.01
- 8 6-inch-diameter Vietnamese spring-roll sheetsEst. price €1.60–€2.40
Steps
- 1Combine the initial four ingredients in a small bowl to create the dipping sauce. Set it aside for later use.
- 2Begin by heating oil in a medium skillet over medium-high heat. Toss in the ginger and sauté for about 10 seconds until it becomes fragrant. Introduce the shrimp and cilantro to the skillet, cooking them until the shrimp are just cooked through, which should take approximately 1 minute. Once done, remove the skillet from the heat source and season the dish with salt and pepper to taste.
Cultural note
Rice paper rolls are a popular dish in Vietnamese cuisine, known for their fresh and light flavors. The combination of shrimp, fresh herbs, and vegetables reflects the emphasis on balance and harmony in Vietnamese cooking.
Seasonal note
Shrimp and Veggie Rice Paper Rolls are best made during the warmer months when fresh herbs like mint and cilantro are in season, and when cucumbers are at their peak freshness.
Health note
These rolls are a low-calorie option packed with protein from shrimp, and provide essential nutrients like vitamins A, C, and zinc. However, the high sodium content from fish sauce may be a concern for individuals monitoring their salt intake.
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