Shrimp & Mango Spring Rolls

Shrimp & Mango Spring Rolls

20 min
Easy
1 serv.
274 g / 1 serv.
chromium (Cr) selenium (Se) copper (Cu) Vitamin C iodine (I) Vitamin B12

Rating

Average rating:—

Description

Tropical rice paper rolls with juicy shrimp, sweet mango, and refreshing mint.

  1. Boil the shrimp in salted water for 2-3 minutes, peel, and slice in half lengthwise.
  2. Slice the mango and avocado into thin pieces.
  3. Prepare the dipping sauce by mixing soy sauce with lemon juice.
  4. Moisten a rice paper sheet with water and lay it flat on a work surface.
  5. Arrange mango and avocado slices, add mint leaves, and place the shrimp halves.
  6. Carefully roll up, keeping some shrimp visible on the outside for presentation.
  7. Repeat with the remaining ingredients and serve with the soy-lemon dipping sauce.
313
114 kcal / 100 g
kcal
18.1 g
6.6 g / 100 g
Protein
44.9 g
16.4 g / 100 g
Carbohydrates
8.4 g
3.1 g / 100 g
Fats

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FAQ

How to cook Shrimp & Mango Spring Rolls?
Shrimp & Mango Spring Rolls. How to cook in 20 min. 313 kcal, P 18 / F 8 / C 44.
How many calories in Shrimp & Mango Spring Rolls?
313 kcal, protein 18 g, fat 8 g, carbs 44 g per serving.

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