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VH Sweet and Sour Shrimp Spring Roll Surprise
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VH Sweet and Sour Shrimp Spring Roll Surprise

with Garlicky Jasmine Rice

Savour the flavours of our shrimp spring roll-inspired rice bowl, featuring plump shrimp, crunchy vegetables, and fragrant herbs atop a bed of fluffy rice. Topped with crunchy peanuts and drizzled with tangy VH sweet and sour sauce, it's a vibrant and satisfying dish that tantalizes the taste buds with every forkful.

Allergens:
Shrimp
Jordnødder
Soja
Schwefeldioxide und Sulfite
Hvede

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

¾ cup

Jasmine Rice

28 g

Peanuts, chopped

113 g

Sugar Snap Peas

170 g

Coleslaw Cabbage Mix

1 tbsp

Soy Sauce

4 tbsp

Ginger Sauce

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*

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Nutrition Values

Calories690 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate91 g
Sugar15 g
Dietary Fiber5 g
Protein30 g
Cholesterol180 mg
Sodium1660 mg
Potassium650 mg
Calcium175 mg
Iron4.5 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.

Utensils

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.