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Spring Rolls
This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
Ingredients
| 1/3 cup | orange juice | 85 mL | |
| 2 tbsp | honey | 45 g | |
| 4 tbsp | wheat-free soy sauce | 60 mL | |
| 4 tsp | sesame seed oil | 20 mL | |
| 1 | avocados, ripe but still firm | 170 g | |
| 1 tsp | extra virgin olive oil | 5 mL | |
| 1 clove | garlic, finely chopped | ||
| 1/2 tsp | gingerroot, finely chopped | 2 g | |
| 80 g | rice sticks (noodles) | ||
| 16 | rice paper | 30 g | |
| 1 | carrots, julienned (about the length of the rice paper) | 100 g | |
| 1 | cucumbers, medium size, julienned (about the length of the rice paper) | 260 g | |
| 4 | green onions/scallions, julienned | ||
| 1/2 can (398 mL size) | hearts of palm, rinsed and cut into julienne | ||
| 2 cups | baby spinach, arugula or lettuce leaves | 35 g | |
| 1 | mangoes, julienned [optional] | 300 g | |
| 16 leaves | fresh mint, minced | 1 g | |
| 3 tbsp | fresh cilantro [optional] | 6 g | |
| ground pepper to taste [optional] | |||
| 1 pinch | salt [optional] | 0.2 g | |
| 8 | shrimp, medium-large, halved lengthwise [optional] | 80 g |
Method
- Prepare the sauce: heat the first 4 ingredients over low heat for a uniform sauce. Cool before serving.
- Prepare the rolls: Purée the avocados, add olive oil, garlic, ginger and a dash of pepper.
- Cook the rice sticks in water (3 to 5 minutes) and cut them about the same length as the rice paper.
- Place a clean, damp but well-wrung dish towel on a chopping board.
- Plunge 2 rice papers into a bowl of lukewarm water, one after the other, until they become soft.
- Gently take out both the papers and lay one on top of the other on the towel. On the entire left half of the double rice paper, spread 1 or 2 leaves of Boston lettuce or baby spinach. Spread a bit of avocado mixture on the lettuce. Top this with a little bit of all the ingredients except the shrimps. Be careful not to add too much, so you can roll it properly.
- Season lightly with salt and pepper and gently roll to form a tight roll. Just before the last half-turn, place 2 half-shrimps so that the outer parts of the shrimp are visible through the double rice paper (that gives a nice decorative touch). Repeat the steps to make more rolls.
- Wrap the rolls in plastic film and store in the refrigerator in a plastic container.
- Just before serving, cut the rolls in half, diagonally. Your guests will simply have to pour sauce on the rolls as they like.
Nutrition Facts Table
per 1 serving (140 g)
|
Amount % Daily Value |
|
Calories 120 |
|
Fat 5 g 7 % |
|
Saturated
0.7 g
3 % |
|
Cholesterol 0 mg |
|
Sodium 340 mg 14 % |
|
Carbohydrate 19 g 6 % |
|
Fibre 3 g 10 % |
|
Sugars 6 g |
|
Net Carbs 16 g |
|
Protein 2 g |
|
Vitamin A 22 % |
|
Vitamin C 17 % |
|
Calcium 3 % |
|
Iron 8 % |
Claims
This recipe is :- Diet-related health claims :
- Heart-healthy
- Excellent source of :
- Vitamin K
- Good source of :
- Folacin, Manganese, Vitamin A
- Source of :
- Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Vitamin B6, Vitamin C, Vitamin E, Zinc
- Low :
- Saturated Fat
- Free :
- Cholesterol, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | ½ |
| Fruits | ½ |
| Vegetables | ½ |
| Meat and Alternatives | 0 |
| Fats | 1 |
| Other Foods | ½ |
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