Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup (about 2 ounces) sliced stemmed California strawberries
- 2 tablespoons rice vinegar
- 1 tablespoon Asian sesame oil
- 1 tablespoon sugar
- 2 teaspoons Vietnamese fish sauce
- 1/2 teaspoon chili flakes
- Spring Rolls
- 3/4 pound cooked shelled shrimp
- 3/4 teaspoon seasoned rice vinegar
- 8 spring roll wrappers
- 16 mint leaves
- 16 cilantro sprigs
- 3/4 cup (about 3 ounces) quartered stemmed California strawberries
- 1 cup peeled, seeded cucumber cut into 2 x 1/4 x 1/8-inch strips
- =
Directions
To make Strawberry Dipping Sauce, in blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in but still visible. To make Spring Rolls, in bowl, toss shrimp with vinegar; set aside. Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls. Serve each roll with 1 tablespoon strawberry Dipping Sauce. Makes 8 spring rolls. Tip:Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.