| Składnik |
Ilość |
Kalorie |
| Sałata, surowa |
100g |
14kcal |
| Woda kranowa |
50g |
0kcal |
| Nasiona lucerny, kiełkujące, surowe |
50g |
12kcal |
| Sos sojowy z soi i pszenicy (shoyu), niskosodowy |
5g |
3kcal |
| Sos, gotowy do podania, hoisin |
50g |
110kcal |
| Masło orzechowe, gładkie, bez soli |
50g |
299kcal |
| Sok limonkowy |
10g |
3kcal |
| Krewetki, gotowane |
200g |
198kcal |
| Makaron ryżowy, suchy |
100g |
364kcal |
| Sos, ostre chili, sriracha |
5g |
5kcal |
Recipe Instructions:
Ingredients:
o 200g shrimp, cooked and peeled
o 100g rice vermicelli noodles, cooked and cooled
o 100g lettuce leaves
o 50g bean sprouts
o 10-12 rice paper wrappers
o Fresh herbs (mint, cilantro, Thai basil)
• Dipping Sauce:
o 50g hoisin sauce
o 50g peanut butter
o 50g water
o 10g lime juice
o 5g soy sauce
o 5g sriracha (optional)
• Instructions:
1. Prepare shrimp, noodles, lettuce, bean sprouts, and herbs.
2. Fill a shallow dish with warm water.
3. Dip one rice paper wrapper into the water until soft and pliable.
4. Lay wrapper flat and add shrimp, noodles, lettuce, bean sprouts, and herbs.
5. Roll tightly, folding in the sides, to form a spring roll.
6. Repeat with remaining ingredients.
7. For the dipping sauce, whisk hoisin sauce, peanut butter, water, lime juice, soy sauce, and sriracha until smooth.
8. Serve spring rolls with dipping sauce.
