Shrimp Summer Roll

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Put the shrimps on a sieve and let them thaw for about 2 hours. Boil the egg in boiling water for about 10 minutes, drain, rinse in cold water and peel. Peel prawns, remove intestines. Wash shrimps, dab dry. Heat oil in a coated pan. Fry the prawns for 3-4 minutes while turning. Remove and let cool off. Cut the prawns into pieces. Clean and wash the carrot, radish and cucumber and cut them into thin sticks. Clean, wash and cut red cabbage into very fine strips. Clean and wash lettuce leaves. Wash coriander, shake dry and pluck leaves from the stalks. In a bowl mix prawns, carrot, radish, cucumber, red cabbage and coriander

2. 2

   For the dip, mix rice vinegar, soy sauce and sesame oil. Wash the chives, shake dry and cut diagonally into rings. Put 1 teaspoon of chives aside for garnishing, add the remaining chives to the dip and mix

3. 3

   To roll up, place a clean, damp tea towel on the work surface and provide a large bowl of water. Place one rice paper in each bowl for about 20 seconds until the paper is soft, take it out and place it on the tea towel. Place 1 lettuce leaf on each rice paper. Put half of the shrimp mixture on the lower third. Roll up 2x from the bottom. Wrap the two side edges inwards so that the filling does not fall out, and roll up completely. To take away, cut the rolls in half lengthwise at an angle and arrange four halves in a bowl. Fill the dip into small bowls, halve the egg and add. Sprinkle with chives. Garnish with grapes as desired

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
270 kcal

CARBS
6 g

FATS
15 g

PROTEINS
28 g