4 Serves
85 Mins
14 g
31 g
11 g
Bring a large pot of water to a boil to cook the rice vermicelli noodles according to package instructions, then drain and rinse with cold water.
Ingredients, vitamins, and health benefits
Rice Paper Wrappers
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Vitamin E
1 mg / 15 mgVitamin K
3 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
20 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
144 mg / 1,250 mgPotassium
134 mg / 4,700 mgSodium
358 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 gIn a frying pan, heat a small amount of cooking oil and sauté the shrimp until pink and opaque, then season lightly with salt and pepper.
Dip each sheet of rice paper into warm water for a few seconds until pliable, then lay flat on a clean surface.
Arrange the cooked shrimp, mint leaves, and vermicelli noodles in the center of the rice paper, then roll tightly, folding in the sides to secure the filling.
Rice Vermicelli Noodles
Cooking Oil
Salt
Black Pepper
Shrimp
Fresh Mint Leaves
Vitamin A
32 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
3 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
20 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
144 mg / 1,250 mgPotassium
134 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
9
g40
g15
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
0 g