Tôm Nướng Bánh Tráng

Tôm Nướng Bánh Tráng is a delightful Vietnamese BBQ dish featuring succulent grilled shrimp wrapped in rice paper and served with fresh herbs and a tangy dipping sauce. This healthy meal is perfect for a light but satisfying dinner, bringing the essence of Vietnamese street food right to your home.

Ingredients

• Shrimp - 300 grams, peeled and deveined
• Garlic - 4 cloves, minced
• Lemon grass - 1 stalk, finely chopped
• Fish sauce - 2 tablespoons
• Soy sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Rice paper wrappers - 4 sheets
• Lettuce leaves - 4 large leaves
• Fresh mint - 20 grams
• Fresh cilantro - 20 grams
• Cucumber - 1 small, julienned
• Chili sauce - for dipping

Steps

1. In a bowl, combine the shrimp, minced garlic, lemon grass, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well and marinate for at least 15 minutes.
2. Preheat a grill or grill pan over medium-high heat. Once hot, thread the marinated shrimp onto skewers.
3. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and cooked through. Remove from heat and let cool slightly.
4. While the shrimp cool, prepare your rice paper wrappers by soaking each sheet in warm water for about 15-20 seconds until pliable. Lay them flat on a clean surface.
5. To assemble, place a lettuce leaf, a few mint and cilantro leaves, cucumber slices, and 2-3 grilled shrimp on each rice paper. Fold the sides in and roll tightly from the bottom up.
6. Serve the rolls with chili sauce for dipping and enjoy your Tôm Nướng Bánh Tráng!

Nutrition

• Calories: 250
• Protein: 25 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 160 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp which supports muscle growth and repair.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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