Fresh Shrimp Spring Rolls

1. 1 Rice paperNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 25 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 100 g
3. 3 Rice noodlespack 400 g ≈ $2.80 30 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Cucumbers≈ $3.67 per kg 50 g
6. 6 Leaf lettucepack 150 g ≈ $0.49 25 g
7. 7 Fresh mintpack 30 g ≈ $2.20 5 g
8. 8 Peanut butterpack 300 g ≈ $3.00 20 g
9. 9 Soy sauce 10 ml
10. 10 Lime≈ $5.00 per kg 15 g
11. 11 Honey 6 g
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the shrimp in salted boiling water for 2–3 minutes, until pink and firm. Let cool.

2. Pour boiling water over the rice³ noodles for 5 minutes, or cook according to the package instructions until tender, then rinse with cold water.

3. Cut the carrot⁴ and cucumber⁵ into thin matchsticks, tear the lettuce leaves, and pick the mint leaves from the stems.

4. Mix the peanut⁸ butter, soy sauce, lime¹⁰ juice, honey, and 20–30 ml warm water into a pourable sauce.

5. Dip a sheet of rice³ paper in warm water for 5–7 seconds and place it on a board.

6. Add the lettuce, noodles, vegetables, mint, and shrimp. Fold in the sides and roll up tightly. Repeat with the remaining filling.

7. Serve the spring rolls immediately with the peanut⁸ sauce.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.