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MNKENNEY
Sushi spring rolls with prawns
Spring rolls with sushi rice, rice vinegar, salt, red cabbage, mint, chives, avocado and shrimps.
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Ingredients
Directions
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Prepare the sushi rice according to the instructions on the package. Season with half of the rice vinegar, the sugar and the salt.
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In the meantime, mix the red cabbage with the rest of the rice vinegar. Let alone until use.
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Remove the leaves from the fresh mint and cut the chives into 2 cm pieces.
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Cut the avocado half in half, remove the kernel and cut the flesh into slices.
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Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 10 sec. and lay on a clean shelf or worktop.
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Place 2 pieces of torn mint leaves in the middle of the rice sheet.
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Pile some rice, chives, red cabbage, avocado and shrimps. Make sure the filling has the shape of a sausage of 10 x 3 cm.
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Fold the rice sheet over the filling, fold the sides inwards and roll up.
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Make the rest of the rice leaf lilies. Divide over a dish and serve immediately.
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Nutrition
140Calories
Sodium7% DV160mg
Fat6% DV4g
Protein8% DV4g
Carbs7% DV21g
Fiber4% DV1g
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