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VH Sweet and Sour Shrimp Spring Roll Surprise

with Garlicky Jasmine Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
690 kcal
Protein
: 
30g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Peanuts
  • Wheat
  • Sulphites
  • Soy
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

28 g

Peanuts, chopped

(Contains: Peanuts May be present: Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Gluten)

113 g

Sugar Snap Peas

170 g

Coleslaw Cabbage Mix

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May be present: Fish, Mustard, Sesame, Milk, Egg, Wheat)

4 tbsp

Ginger Sauce

(Contains: Wheat, Soy May be present: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Gluten)

2 unit(s)

Green Onion

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories690 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber5 g
Protein30 g
Cholesterol180 mg
Sodium1510 mg
Potassium700 mg
Calcium175 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Strainer
•Medium Bowl
•Paper Towel
•Large Non-Stick Pan
•Large Bowl

Cooking Steps

1
  • Peel, then mince or grate garlic. 
  • Thinly sliced green onions, separating whites and green parts.
  • Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, green onion whites and rice.
  • Cook, stirring often, until garlic is fragrant, 1 min.
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
  •  Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
2
  • Drain, rinse, then pat shrimp dry with paper towels. 
  • Add shrimp , 2 tbsp (4 tbsp) VH sweet and Sour Sauce and half the ginger sauce to a medium bowl. 
  • Season with salt, then toss to coat. Set aside. 
3
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then snap peas and cole slaw. Cook stirring often until veggies are tender crisp, 4-5 min. 
  • Add soy and remaining ginger sauce. Stir to coat.
  • Transfer veggies to a large bowl. Set aside. 
4
  • Reheat the same pan over medium. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
5
  • Meanwhile, heat a small pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) 
6
  • Fluff rice with a fork then season with salt. 
  • Divide rice between bowls, then top with veggies, shrimp and peanuts. 
  • Sprinkle remaining green onions over top. 
  • Drizzle as much VH Sweet and Sour sauce over top as desired. 

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