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Receta Chile Rice Paper Rolls With Donna

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Raciónes: 4

Ingredientes

Cost per serving $2.85 view details
  • 1 Tbsp. peanut oil
  • 2 Tbsp. fresh ginger julienned
  • 5 lrg mild red chile peppers seeded, julienned
  • 2 x kaffir-lime leaves julienned
  • 10 ounce peeled large shrimp deveined
  • 4 x scallions, white and pale-green julienned
  • 2 x seedless English cucumbers julienned
  • 1/3 c. shredded fresh mint
  • 2 Tbsp. freshly-squeezed lime juice
  • 1 Tbsp. Asian fish sauce see * Note
  • 12 med rice-paper wrappers Soy sauce for dipping Sweet chili sauce for dipping

Direcciones

  1. * Note: Look for Asian fish sauce at specialty-food stores or possibly Asian markets.
  2. Heat oil in a medium skillet over medium heat. Add in ginger and chile peppers, and cook till crisp, about 3 min. Add in lime leaves and shrimp, and cook till the shrimp turn opaque, about 3 min more. Set aside to cold. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce.
  3. Place a rice paper wrapper in a bowl of hot water till soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over one end to make a base. Roll over one side and then the second side to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 173g
Recipe makes 4 servings
Calories 126  
Calories from Fat 43 34%
Total Fat 4.83g 6%
Saturated Fat 0.83g 3%
Trans Fat 0.0g  
Cholesterol 108mg 36%
Sodium 458mg 19%
Potassium 321mg 9%
Total Carbs 4.64g 1%
Dietary Fiber 1.3g 4%
Sugars 1.82g 1%
Protein 15.54g 25%
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