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Ingredientes
- 1 x Squash
- 1 x Zucchini
- 1 x Carrot
- 1/2 head cabbage
- 2 Tbsp. Sesame oil
- 2 tsp Fish sauce
- 2 tsp Rice vinegar
- 2 tsp Chili paste
- Â Â Salt and pepper
- 2 quart Water
- 1/2 x Onion, minced
- 1 stalk celery, minced
- 1 x Carrot, minced
- Â Â Peppercorns
- 1 x Bay leaf
- 8 x Shrimp peeled, cleaned
- Â Â Rice spring roll skins
- 1 x Egg, beaten
- Â Â Vegetable oil, for frying
Direcciones
- Julienne the squash, zucchini, carrot and cabbage. In large skillet heat sesame oil and add in squash, julienned carrot, cabbage, fish sauce, rice vinegar and chili paste. Saute/fry till vegetables are tender. Add in salt and pepper to taste. Cold vegetable mix and strain off liquid. In large pot place water, onion, celery, minced carrot, peppercorns and bay leaf. Bring to a boil. Place shrimp on skewers and poach in water till they begin to turn pink. Remove and refresh in ice water. On a clean surface lay out spring roll skins so which one corner is pointing towards you. Add in about 1 Tbsp. vegetable mix to each one, forming a line diagonally from one corner to another. Lay on one shrimp and pull one corner across to cover. Mix in the two other corners to encase the filling. Seal with a few dabs of egg wash. In large skillet heat oil to 350 degrees. Fry spring rolls till golden brown, about 3 to 4 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 645g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 73 | 62% |
| Total Fat 8.28g | 10% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 322mg | 13% |
| Potassium 437mg | 12% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.41g | 3% |
| Protein 3.64g | 6% |
