Shrimp and vegetable spring rolls

Name: Shrimp and vegetable spring rolls
Cook time: 35 min
Yield: 1
Ingredients: 50 g Cucumber; 100 g Shrimp; 5 g Butter, 61.5% fat; 10 g Sesame seeds; 30 g Rice paper; 50 g Carrot

Nutrition per serving

296

kcal

22 g

Protein

9.2 g

Fat

32 g

Carbs

Key Micronutrients (per serving):Fiber: 2.3 g•Ca: 274 mg•Mg: 140 mg•K: 482 mg•Vit C: 8.9 mg

Ingredients

Cucumber
50 g
7 kcal
Shrimp
100 g
87 kcal
Butter, 61.5% fat
5 g
28 kcal
Sesame seeds
10 g
57 kcal
Rice paper
30 g
101 kcal
Carrot
50 g
16 kcal

Preparation Steps

Sauté the shrimp in a little butter and season with salt and pepper. Cut the cucumber and carrot into thin matchsticks.
Place a damp paper towel larger than the rice-paper wrapper on the work surface. Dip both sides of the wrapper in water and lay it on the towel.
Sprinkle with sesame seeds, add the shrimp, cucumber, and carrot matchsticks, then fold in the sides and roll up tightly.