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 for a few seconds in boiling water, then refresh it in ice water. Do the same with the carrots, so you’ll avoid tearing the rice sheets.Photo credit: © Eatwell101.com
Ingredients list for spring rolls
4 people
- 16 cooked and peeled shrimps
- 1 3/4 ounces (50 g) soy vermicelli
- 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 of hot chili sauce
- 1 coffee spoon of powdered sugar
- Water
- 1 teaspoon of chopped fresh ginger
Directions
Shell the shrimps and cut them in half lengthwise.
Place the soy noodles in a bowl and add boiling water to rehydrate them for 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 for 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 the list together.
Photo credit: © Eatwell101.com
Read also: How to Make a Light Brown Veal Stock
Spring Rolls Wrappers
- 16 cooked and peeled shrimps
- 1 3/4 ounces (50 g) soy vermicelli
- 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 of hot chili sauce
- 1 coffee spoon of powdered sugar
- Water
- 1 teaspoon of chopped fresh ginger
Instructions
- Shell the shrimps and cut them in half lengthwise.
- Place the soy noodles in a bowl and add boiling water to rehydrate them for 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 for 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 the list together.
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2013-06-14 00:51:38
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2012-07-04 12:14:03
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