Gỏi Tôm Bánh Tráng

Gỏi Tôm Bánh Tráng is a vibrant Vietnamese salad featuring fresh shrimp and rice paper, tossed with a medley of colorful vegetables and a tangy dressing. This high-protein dish is not only refreshing but also packed with nutrients, making it a perfect light meal or appetizer.

Ingredients

• Fresh shrimp - 200 grams, peeled and deveined
• Rice paper wrappers - 4 sheets
• Lettuce leaves - 100 grams, shredded
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Fresh mint leaves - 20 grams, chopped
• Fresh cilantro - 20 grams, chopped
• Peanuts - 30 grams, crushed
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic - 1 clove, minced
• Chili pepper - 1 small, finely chopped (optional)

Steps

1. In a pot of boiling water, cook the shrimp for 2-3 minutes until they turn pink. Drain and set aside to cool.
2. Prepare the dressing by mixing lime juice, fish sauce, sugar, minced garlic, and chili pepper in a bowl. Stir until the sugar dissolves.
3. Soak each rice paper wrapper in warm water for about 20 seconds until soft, then lay it flat on a clean surface.
4. Layer shredded lettuce, julienned carrot, cucumber, red bell pepper, fresh mint, cilantro, and cooled shrimp on the lower third of the rice paper wrapper.
5. Fold the sides of the wrapper over the filling and then roll it tightly from the bottom to the top to form a spring roll. Repeat for the remaining wrappers.
6. Serve the rolls with crushed peanuts and the prepared dressing on the side for dipping.

Nutrition

• Calories: 250
• Protein: 20 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, supporting muscle health and repair.
• Rich in vitamins and minerals from fresh vegetables and herbs, promoting overall wellness.

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