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Add a photoServings: 1
Ingredients
- Rice paper Rice stick noodles
- 1 x Breast of chicken
- 12 piece tiger shrimp, size
- 4 x Stems mint leaves
- 4 x Stems cilantro
- 2 x Leafs Romaine lettuce
- 1 sm Cucumber Soy sauce
Directions
- Boil the Rice stick noodles for 3 min and then place in a strainer to drain and cold off, but keep water boiling. Saute/fry chicken breast in a pan and add in soy sauce to taste. After the chicken is cooked, cut it into long thing strips and put aside. Boil the shrimp for 1 minute and peel skin off and then cut in halves. Cut the Romaine lettuce into thin long strips. Peel the skin off the cucumber and then peel about 16 long strips of the cucumber. Dip 2 pcs of rice paper into the boiling water and then lie flat next to each other on a cloth napkin. In a row, place 3 halves of shrimp (pink side face down) in the middle of each rice paper. Then take some rice noodles and place on top of the shrimp. Place 2-3 strips of chicken on top of noodles and then place some more rice noodles on top of the chicken. The peeled cucumber and Romaine lettuce strips top of the second layer of rice noodles. Pull mint and cilantro leaves off the stem and place face down on the rice paper in front of the shrimp and noodles.
- Fold the side of the rice paper in and then tightly roll the rice paper.
- The product should be 2 springrolls, that can be cut into 6 small pcs and plated or possibly kept as 2 longer pcs. A peanut sauce is served on the side with the springrolls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6g | |
| Calories 20 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 4mg | 0% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.3g | 0% |
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