Spring roll with shrimp

1 serving

35 minutes

Shrimp spring rolls are a refined blend of freshness and spiciness from Japanese cuisine. Thin rice paper wraps crispy vegetables, tender vermicelli, and aromatic cilantro, creating a harmony of textures. The dish is enhanced by the spicy 'Spicy Yuzu' sauce that highlights the sweetness of the shrimp and adds a mild heat. Dried nori seaweed gives a marine flavor note, while the greens refresh the composition. Served cold, this roll is an ideal choice for a light lunch or an exquisite appetizer. Historically, spring rolls trace back to traditional Asian dishes symbolizing freshness and seasonality.

Energy value per serving

• Calories: 333.9
• Proteins: 15.1g
• Fats: 5.4g
• Carbohydrates: 54.8g

Ingredients

• Rice dough: 20 g
• Red cabbage: 40 g
• Funchoza: 40 g
• Coriander: 5 g
• Red sweet pepper: 20 g
• Spicy Yuzu Sauce: 40 ml
• Shrimps: 60 g
• Dry seaweed nori: 3 g
• Green: 1 g

Cooking steps

1. Soak the rice paper.

   Required ingredients:

   • Rice dough: 20 g

2. Wrap boiled noodles with vegetables and leafy salad in rice paper.

   Required ingredients:

   • Funchoza: 40 g
   • Red cabbage: 40 g
   • Coriander: 5 g
   • Red sweet pepper: 20 g

3. Fill with 'Spicy' sauce.

   Required ingredients:

   • Spicy Yuzu Sauce: 40 ml

4. Cut the roll into 7 equal pieces.

5. Garnish with shrimp, sauce, herbs, and nori on top.

   Required ingredients:

   • Shrimps: 60 g
   • Spicy Yuzu Sauce: 40 ml
   • Green: 1 g
   • Dry seaweed nori: 3 g

6. Serve the roll cold.