Spring Rolls

 

                A Vietnamese specialty and not a Chinese one, the spring rolls are fresh and light. They are shrimp here, but it can also be stripped pork or beef.

For 4 servings

For the spring rolls

• 40 small cooked prawns, peeled
• 80 g bean sprouts, washed and drained
• 8 Boston lettuce leaves, washed and dried
• 1 large carrot, cut into thin juliennes
• 60 g rice vermicelli
• 8 rice paper
• 24 mint leaves
• 30 ml fresh coriander

For the sauce

• 30 ml nuoc-mam
• Pinch of sugar
• 5 ml fresh coriander, chopped
• Pinch of salt and pepper

1. Blanch the carrots and bean sprouts for 2 minutes in a pot of boiling water.
2. Cook the rice vermicelli in another pot of boiling water for 5 minutes or according to package directions; drain and run under cold water.
3. Gently mix the carrots, bean sprouts and rice vermicelli in a large salad bowl.
4. Pour water into a bowl and moisten the rice paper by dipping them quickly in the water; Then place them on a clean tea towel.
5. Place 1 lettuce leaf, 3 mint leaves and 5 shrimp on each rice paper; then add a little carrot, vermicelli and soy.
6. Sprinkle some cilantro on top and gently roll the spring rolls tightly.
7. For the sauce, combine the sauce ingredients in a small bowl.
8. Serve spring rolls with sauce.

BON APPÉTIT