The Recipe Critic · by Richa Gupta
Shrimp Spring Rolls
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 58%
CARBS 45G60% OF CAL
8G FIBER0G ADDED6G INTRINSIC31G OTHER6G TOTAL SUGAR
FAT 2G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh rice paper rolls filled with cooked shrimp, vegetables, and herbs. Served with peanut dipping sauce for a light, refreshing appetizer or light main.
startervietnameseshellfish🍲 stockpotdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 10 rice paper roll sheets
- 1 pound shelled and deveined medium shrimp
- 1 teaspoon salt
- 10 leaves washed and dried romaine
- 1 cup julienned cucumber
- 1 cup julienned carrots
- 1 cup fresh mint leaves
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 58%
CARBS 45G60% OF CAL
8G FIBER0G ADDED6G INTRINSIC31G OTHER6G TOTAL SUGAR
FAT 2G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 934mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1308mg
- Calcium
- 214mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 934MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.