HIGH PROTEIN FRESH SPRING ROLLS
Fresh spring rolls are a classic of Vietnamese cuisine. Usually there is rice vermicelli but instead i put more veggies for a lower calorie version. You can however easily adapt the veggies and protein source according to your preferences. I’m sharing what I had on hand but the options are endless (ie:bean sprouts, tofu, lettuce, avocado, mango, cucumber..)
Nutrition Per Serving
Calories: 96kcal | Carbohydrates: 12g | Protein: 7g | Fat: 2g
Ingredients
- 100 g rice papers
- 3 eggs
- 215 g shrimps
- 80 g red bell pepper
- 75 g purple cabbage
- 200 g carrots I used pickled carrots that I soaked in vinegar and sugar before
- Fresh mint coriander,Thai basil
- sesame seeds optional
High protein dipping sauce :
- 40 g powdered peanut butter I use @pb2 which is twice higher in protein and 90% less fat than original peanut butter
- 20 g fish sauce
- 30 g hoisin sauce
- lime juice I didn’t add since I used pickled carrots that brings the tangy taste already
- Sesame seeds optional
Video
Instructions
- Cook few min the shrimps in boiling water and make an omelette.
- Fill a large shallow dish or bowl with warm water.
- Cut the veggies and merlette in long thin slices.
- Take a rice paper and place it in the water to soak for about 10 secs and place on a cutting board. The wrapper should still feel pretty firm at this point. It will soften as it sits and as you add the filling. If you let it soak for too long it will tear more easily when rolled.
- Sprinkle some sesame seeds and layer a bit of each ingredients.
- To wrap the rolls, pick up the sides of the roll and fold them in over the toppings. Then pick up the edge closest to you and roll all the way up like a burrito by keeping all ingredients in tightly together.Practice will make perfect!
- Mix the ingredients of dipping sauce together. Add few tbsp of water gradually until your desired consistency. Add lime juice to your taste and sprinkle some sesame seeds on top.
