Thai Spring Rolls
Ingredients
- 12 pcrice paper (whole)
- 12 pcShrimp (cooked and halved)
- 100 grice vermicelli (cooked)
- 1 pcCarrot (julienned)
- 0.5 pcCucumber (julienned)
- 20 gMint fresh (picked leaves)
- 20 gFresh cilantro (picked leaves)
- 20 gThai basil (picked leaves)
- 1 pcButterhead lettuce (separated leaves)
- 3 tbspfish sauce (for the sauce)
- 50 mlLime juice (squeezed)
- 2 tspWhite sugar (powdered)
- 1 pcGarlic (minced)
- 1 pcThai chili (finely minced)
- 30 gPeanut (crushed)
Method
Translucent rolls revealing fresh herbs and pink shrimp. A soft texture on the bite, contrasted by the crunch of raw vegetables and firm shellfish.
- 1
Plunge the rice vermicelli into boiling water. As soon as they are tender but still elastic, drain and rinse with cold water to stop the cooking. Poach the shrimp in simmering water until they become opaque and pink, then slice them in half lengthwise.
- 2
Cut the carrot and cucumber into fine juliana. The sticks must be regular to ensure clean rolling. Wash and spin-dry the fresh herbs and lettuce leaves.
- 3
Mince the garlic and Thai chili. In a bowl, mix the fish sauce, lime juice, and sugar. Stir until the sugar grains no longer crunch under the spoon. Add the garlic, chili, and crushed peanuts.
- 4
Dip a rice paper sheet in lukewarm water until it softens. Lay it flat. Place three shrimp halves in the center, pink side down. Add herbs, a lettuce leaf, a portion of vermicelli, and the vegetable julienne. Fold in the sides and roll very tightly.
Frequently asked questions
How do you get this dish right?
- Don't soak the rice paper too long; it should still be slightly firm when placing the ingredients, as it will soften fully by absorbing moisture from the filling.
- Tighten the first fold of the paper over the ingredients to prevent the roll from falling apart when eaten.
How long does this dish keep?
Consume immediately. If necessary, keep for a few hours in the fridge under a clean, damp cloth to prevent the paper from hardening.
