Spring rolls are a healthier alternative to deep-fried egg rolls. Rice paper and a light filling can make a great meal or snack. It’s believed the dish originated in China as a roll filled with fresh spring vegetables, after a winter full of preserved foods.
Ingredients for 12 rolls
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12 rice paper sheets
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200 g shrimp
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1 mango
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1 avocado
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½ cucumber
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A handful of bean sprouts
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Sesame seeds
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Lime juice
For the dipping sauce:
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A splash of soy sauce
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1 tsp sambal (chili paste)
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1 tbsp lime juice
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1 tbsp honey
Preparation
Cook or fry the shrimp. Drizzle them with a bit of lime juice. Slice the cucumber, mango, and avocado into thin strips. Soak the rice paper sheets in warm water for about 30 seconds until soft. Lay a sheet flat on your work surface and place 2 to 3 shrimp on it.
Top with cucumber, mango, avocado, and bean sprouts. Sprinkle with sesame seeds. Fold the rice paper over the filling, fold in the sides, and roll it up. Set aside and repeat with the remaining sheets and ingredients. Mix the soy sauce, sambal, lime juice, and honey in a small bowl and serve with the fresh shrimp spring rolls. Sprinkle with extra sesame seeds for garnish.
Tip:
Try different fillings—like thin strips of raw vegetables and some fresh coriander. You can also vary the shapes, such as making little pouches.
Nutritional value:
Per roll:
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124 kcal
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6 g protein
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11 g carbohydrates
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6 g fat