Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
582
Calories
40g
Protein
15g
Fat
76g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Shrimp | 100g cooked | 99 |
| Jicama | 1 cup (120g) | 46 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Peppermint | not in our table | 0 |
| Mung Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 ounces dried thin chinese rice noodles (maifun)
- 12 sheets rice paper
- 24 medium cooked shrimp, cut in half lengthwise
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 cup finely shredded lettuce or green cabbage
- 1 cup mung bean sprouts
- 1 cup matchstick-size strips seeded English cucumber
- 1 cup matchstick-size strips peeled carrots or jicama
- 2 tablespoons crunchy peanut butter
- 4 tablespoons hoisin sauce
- 2 tablespoons water
- =
Directions
1
Boil rice in water, drain, add 1 rice paper sheet, lay the shrimp halves, roll it and chill it.
Recipe sourced from
fandom