Photo: Korea Ministry of Food and Drug Safety

Rice Paper Vegetable Rolls

Name: Rice Paper Vegetable Rolls
Cuisine: South Korea
Ingredients: shrimp (3 whole); 30 g onion (30g); 50 g bell pepper (50g); 20 g bacon (20g); asparagus (2 pcs); rice paper (3 sheets); perilla leaves (5 sheets); 20 g peanuts (20g); 20 g blueberries (20g)

라이스페이퍼 야채롤

Side dish

Side dishesCourse

229kcal · per serving

Not spicySpice

Gluten-free

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Recipe

Rice Paper Vegetable Rolls

Not spicyGluten-freeContains: nuts, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

shrimp새우(3 whole)
onion양파(30g)
30 g
bell pepper파프리카(50g)
50 g
bacon베이컨(20g)
20 g
asparagus아스파라거스(2 pcs)
rice paper라이스페이퍼(3 sheets)
perilla leaves깻잎(5 sheets)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
peanuts땅콩(20g)
20 g
blueberries블루베리(20g)
20 g

Nutrition per serving

229kcal

35.9gCarbs

11.7gProtein

4.3gFat

270.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the shrimp, blanch them, and slice.
Julienne the onion and bell pepper.
Grind the peanuts and mix them with the blueberries to make a sauce.
Wet the rice paper in water and drain.
Place a perilla leaf on the rice paper.
On top of the ?, add the shrimp, bell pepper, onion, bacon, and asparagus, roll up, and serve with the peanut sauce.

💡 TipMixing peanuts and blueberries reduces the amount of sodium and gives a sweet and sour sauce flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.