vietnamese

Seafood Rice Paper Rolls with Peanut Hoisin Sauce

Name: Seafood Rice Paper Rolls with Peanut Hoisin Sauce
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 50 g rice paper wrappers; 46 g rice vermicelli (dry); 94 g shrimp (peeled and deveined); 78 g squid (cleaned, sliced); 55 g lettuce leaves; 12 g mint leaves; 94 g cucumber (julienned); 23 g hoisin sauce; 17 g peanut butter

This poached dish pairs rice paper wrappers with rice vermicelli, hoisin sauce and peanut butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

89 g Carbohydrates

11 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

5 piece (50g) rice paper wrappers 165 kcal
46g rice vermicelli (dry) 171 kcal
94g shrimp (peeled and deveined) 93 kcal
78g squid (cleaned, sliced) 72 kcal
55g lettuce leaves 8 kcal
12g mint leaves 4 kcal
94g cucumber (julienned) 14 kcal
23g hoisin sauce 21 kcal
17g peanut butter 100 kcal

Cooking instructions

rice vermicelli (dry)
Cook noodles: boil rice vermicelli until tender, drain, rinse, and cool slightly.
shrimp (peeled and deveined)squid (cleaned
Cook seafood: poach shrimp 2-3 minutes until pink; poach squid 1-2 minutes until just opaque; drain well.
lettuce leavesmint leavescucumber (julienned)
Prep fillings: slice cucumber, tear lettuce, and pick mint leaves.
rice paper wrapperslettuce leavesmint leavescucumber (julienned)
Roll: dip one rice paper sheet in warm water for 5-10 seconds, lay on a board, add lettuce, noodles, seafood, cucumber, and mint; roll tightly.
hoisin saucepeanut butter
Sauce: stir hoisin with peanut butter and a splash of water to make a thick dipping sauce; serve with rolls.