Spring Rolls Recipe
With the arrival of the beautiful sun of June, I propose to make spring roll wrappers full of flavor and freshness.
Feel free to add pre-cooked chicken breast or ground pork with lemon grass.
To avoid the bending of a spring roll, you must blanch the soy few seconds in boiling water then refresh in ice water. Do the same with the carrots, so you’ll avoid tearing the rice sheets.
Ingredients list for spring rolls:
- 16 cooked and peeled shrimps
- 1 3/4 ounces (50g) soy vermicellis
- 2 carrots
- 2 sprigs of watercress
- 1/2 sprig cilantro
- 1/4 bunch of fresh mint
- 3 1/2 ounces (100g) of bean sprouts
- A branch of celery
- 4 rice sheets
- 1 egg yolk
- 1 cup (25cl) vegetable oil
- 1 tbsp rice vinegar
For the sauce:
- 4 tbsp soy sauce
- Juice of 2 squeezed limes
- A few drops od hot chili sauce
- 1 coffee spoon of powdered sugar
- 1 teaspoon of chopped fresh ginger
Shell the shrimps and cut them in half lengthwise.
Place the soy noodles in a bowl and add boiling water to rehydrate them a few minutes, then drain.
Peel and grate carrots, wash and cut celery into a thin julienne.
Blanch the bean sprouts, cool them and mix them in a bowl with the carrots, celery and a tablespoon of soy sauce.
Blanch watercress (2 minutes) in boiling water with a tablespoon of coarse salt and then cool it in iced water, press to drain well.
Prepare a mayonnaise, with egg yolk, oil, a pinch of salt and finally add the rice vinegar.
Mix watercress with your homemade mayonnaise
Soak the rice sheets in cold water a few minutes. Lay down four slices of shrimp in the center, a tablespoon of watercress (spread slightly), vermicelli, carrots, celery and then the rest of the shrimp, sprinkle with cilantro and mint.
To roll: Fold the right side toward the center, do the same on the left and roll forward to roll the whole up.
Prepare the sauce by mixing the different ingredients in list togethers.
Read also: How to Make a Light Brown Veal Stock