Spring rolls

Ingredients

• Rice paper
  50 g

  169 kcal
• Shrimp
  150 g

  131 kcal
• Red bell pepper
  40 g

  11 kcal
• Bulb onion
  80 g

  33 kcal
• Cucumber
  120 g

  17 kcal
• Mango
  120 g

  72 kcal
• Cilantro
  30 g

  7 kcal
• Celery
  40 g

  5 kcal
• Sesame seeds
  10 g

  57 kcal
• Peanut butter
  15 g

  88 kcal
• Soy sauce
  20 g

  11 kcal
• Curry powder
  3 g

  10 kcal
• Cinnamon
  1 g

  2 kcal
• Saffron
  1 g

  3 kcal
• Garlic powder
  3 g

  10 kcal
• Black pepper
  2 g

  5 kcal
• Salt
  2 g

  0 kcal
• Olive oil
  10 g

  90 kcal

Preparation Steps

1. In a non-stick frying pan with oil, fry the shrimp for about 5 minutes over medium heat. Add spices, salt and pepper, stir for 3 minutes, remove from heat and set aside.
2. Prepare the rice paper: pour warm water into a deep plate and soak the sheet for about 10 seconds on each side to soften it. When the sheet becomes elastic, place it on a board and stuff it with thinly sliced peppers, onions, cilantro, celery, mango, as well as shrimp and sesame seeds.
3. In a small bowl, whisk together peanut butter, soy sauce and cilantro until smooth. Serve with spring rolls.