Cook the Book: Shrimp and Mint Summer Rolls

Cook the Book: Shrimp and Mint Summer Rolls
16 Ingredients
  • For the dipping sauce:
  • 1/4 cup fresh lime juice
  • 1/4 cup sugar
  • 1/4 cup Thai fish sauce
  • 1 teaspoon minced Thai chiles (or to taste, optional)
  • 1 garlic clove, minced
  • 3 tablespoons finely shredded carrots
  • 1/4 cup warm water
  • For the rolls:
  • 2 ounces thin rice noodles, (about 1 cup cooked)
  • 12 (8 1/2-inch) round rice paper wrappers
  • 12 large shrimp, peeled, deveined, cooked, and cut in half lengthwise
  • 1 cup peeled seedless cucumber, sliced into thin strips
  • 1/4 cup carrots, sliced into thin strips
  • 1/4 cup fresh mint leaves
  • 12 pieces fresh green leaf lettuce (3 by 5 inches), cut along the rib and rib removed
Nutrition
760
38% daily value
6 servings
                                       
                                            dairy-​free
     

Fat

78% 51

Saturated

82% 16

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 9

Carbs

12% 37

Carbs (net)

- 36

Fiber

4% 1

Sugars

- 10

Sugars, added

- 8

Protein

74% 37

Cholesterol

63% 190

Sodium

52% 1252

Calcium

6% 63

Magnesium

17% 67

Potassium

19% 662

Iron

16% 3

Zinc

38% 6

Phosphorus

52% 366

Vitamin A

10% 88

Vitamin C

9% 5

Thiamin (B1)

48% 1

Riboflavin (B2)

34% 1

Niacin (B3)

54% 11

Vitamin B6

67% 1

Folate equivalent (total)

4% 17

Folate (food)

- 17

Folic acid

- 0

Vitamin B12

17% 1

Vitamin D

1% 5

Vitamin E

5% 1

Vitamin K

5% 4
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