Thai Spring Rolls

Translucent rolls revealing fresh herbs and pink shrimp. A soft texture on the bite, contrasted by the crunch of raw vegetables and firm shellfish.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 252
• Protein: 14 g
• Carbs: 35 g
• Fat: 5 g

Ingredients

• 12 piece rice paper ( whole )
• 12 piece Shrimp ( cooked and halved )
• 100 g rice vermicelli ( cooked )
• 1 piece Carrot ( julienned )
• 0.5 piece Cucumber ( julienned )
• 20 g Mint fresh ( picked leaves )
• 20 g Fresh cilantro ( picked leaves )
• 20 g Thai basil ( picked leaves )
• 1 piece Butterhead lettuce ( separated leaves )
• 3 tbsp fish sauce ( for the sauce )
• 50 ml Lime juice ( squeezed )
• 2 tsp White sugar ( powdered )
• 1 piece Garlic ( minced )
• 1 piece Thai chili optional ( finely minced )
• 30 g Peanut ( crushed )

Instructions

1. Preparing base elements

   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. Cutting the filling

   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. Making the sauce

   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. Assembling the rolls

   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.

Chef's tips

• 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.

Storage

Consume immediately. If necessary, keep for a few hours in the fridge under a clean, damp cloth to prevent the paper from hardening.