Shrimp Spring Rolls
Ingredients
- 8 pcrice paper (whole)
- 100 grice vermicelli (cooked and drained)
- 12 pcShrimp (cooked, peeled and halved)
- 1 pcCarrot (finely julienned)
- 0.5 pcCucumber (finely julienned)
- 1 pcLittle gem lettuce (whole leaves)
- 1 pcMint fresh (leaves only)
- 1 pcFresh cilantro (leaves only)
- 4 tbsphoisin sauce (for serving)
- 20 gPeanut (crushed)
Method
A thin, taut rice paper skin revealing the bright shrimp and fresh herbs. The crunch of raw vegetables contrasts with the soft rice vermicelli for a clean, vibrant bite.
- 1
Plunge the rice vermicelli into boiling water for 3 minutes. Drain and rinse immediately with cold water to stop the cooking process and prevent sticking. They should be soft but still firm.
- 2
Slice the carrot and cucumber into fine julienne. The sticks must be even to ensure uniform crunch. Wash the lettuce and pick the mint and coriander leaves.
- 3
Cut the cooked shrimp in half lengthwise. This cut allows the roll to stay flat and highlights the pink color through the rice paper.
- 4
Dip a rice paper in lukewarm water until it softens. Place it on a damp cloth. Layer a lettuce leaf, vermicelli, vegetables, and herbs. Place three shrimp halves on top, pink side against the paper. Fold in the sides and roll tightly so the roll feels firm to the touch.
Frequently asked questions
How do you get this dish right?
- Don't leave the rice paper in the water too long; it should remain slightly firm when rolling as it continues to hydrate from the vegetables.
- Use a damp cloth on your work surface to handle the rice papers without them sticking or tearing.
How long does this dish keep?
Wrap them individually in plastic wrap or a damp cloth and consume within 12 hours to prevent the skin from hardening.
