Light, fresh, crunchy, filled with delicious aromas of mint, cilantro and basil, these rolls are a real spring meal.
It is necessary
- - rice paper 8 sheets;
- - large shrimps 8 pcs.;
- - thin rice vermicelli 80 g;
- - lettuce 2 leaves;
- - mint;
- - cilantro;
- - basil.
- For sauce 1
- - fish sauce 3 tbsp;
- - rice vinegar 3 tablespoons;
- - lime juice 2 tablespoons;
- - garlic 1 tooth;
- - sugar 2 tbsp;
- - dried chili 1 tsp
- For sauce 2
- - roasted peanuts 1 tbsp;
- - hoisin sauce 3 tbsp
Instructions
Step 1
Place the rice vermicelli in boiling water and cook for 2 minutes. Throw in a colander, rinse in cold water and cool.
Step 2
Chop mint, cilantro and basil leaves and stir. Chop the lettuce leaves separately. Boil the shrimp in boiling water for 3 minutes. Then peel and cut in half lengthwise.
Step 3
Pour warm water into a large bowl and dip 1 sheet of rice paper in it for a few seconds. Shake off the water from the slightly softened sheet and place it on a tea towel in front of you.
Step 4
Place 2 shrimp halves in the center of the leaf, then rice noodles, herbs and lettuce. Fold the sides of the rice paper over the filling and gently roll. Prepare the rest of the rolls in the same way.
Step 5
For 1 sauce, peel and finely chop the garlic. Mix sugar with lime juice and rice vinegar until dissolved. Add fish sauce, chili flakes and garlic, stir again.
For sauce 2, chop the peanuts and mix with the hoisin sauce. Transfer the rolls to a platter and serve with the sauces.
