4 Serves
91 Mins
Finely julienne the jicama and carrots using a chefs knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
145 µg / 400 µgCalcium
121 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
777 mg / 4,700 mgSodium
784 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
10 g / 28 gSugar
5 g / 50 gSaturated Fat
11 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
Add the julienned jicama, carrots, and shrimp to the pot, seasoning with salt and black pepper, then simmer until the vegetables are tender.
Stir in the bean sprouts briefly to maintain their crunch, then remove from heat.
Assemble the popiah by placing a portion of the filling onto a wrapper, rolling it tightly, and serving immediately.
14
g31
g11
g
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