4 Serves
60 Mins
Boil the vermicelli noodles in a pot of water until tender, then drain and rinse under cold water.
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Vitamin E
1 mg / 15 mgVitamin K
176 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
108 µg / 400 µgCalcium
112 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
344 mg / 4,700 mgSodium
222 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Briefly poach the shrimp in a saucepan until pink and cooked through, then peel and slice them in half lengthwise.
Fill a large shallow bowl with warm water and dip a sheet of rice paper into it for a few seconds until pliable.
Place the softened rice paper on a cutting board and layer lettuce, herbs, vermicelli, and shrimp in the center.
Fold the sides of the rice paper inward and roll tightly to seal the filling inside.
65
g90
g82
g
French