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Ingredientes
- 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
- * Note: Look for Asian fish sauce at specialty-food stores or possibly Asian markets.
- 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.
- 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.
- 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% |
