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Receta On TV: Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce
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Ingredientes
- For the peanut dipping sauce:
- 1/3 cup natural creamy peanut butter
- 3 tablespoons water
- 2-3 tablespoons hoisin sauce
- Juice from 1 lime
- 1 tablespoon soy sauce
- ¾ teaspoon granulated sugar
- 1 large garlic clove, minced
- ½ teaspoon sesame oil
- 1 teaspoon sriracha hot sauce
- For the Rolls:
- 24 (21-30 count) shrimp, peeled and deveined
- 16 rice paper wrappers
- 1 red bell pepper, seeded and julienned (sliced thinly)
- 1/2 cup loosely packed cilantro leaves
- 1/2 cup loosely packed mint leaves
- 1 cup mung bean sprouts, rinsed
- 4 green onions, trimmed, white and green parts julienned
- 1 English hothouse cucumber, seeded and julienned
- 4 ounces rice vermicelli noodles, cooked to package directions, rinsed under cold water, and drained
- 2 Serrano chilies, sliced (optional)
- Serve with: 1 head Boston Bibb lettuce, leaves gently removed and rinsed
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 707g | |
| Calories 953 | |
| Calories from Fat 486 | 51% |
| Total Fat 57.08g | 71% |
| Saturated Fat 12.44g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 2216mg | 92% |
| Potassium 1528mg | 44% |
| Total Carbs 91.18g | 24% |
| Dietary Fiber 13.9g | 46% |
| Sugars 57.17g | 38% |
| Protein 31.93g | 51% |
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