Fresh Spring Rolls
Fresh Spring Rolls
Ingredients
- 3 oz (80 g) rice vermicelli (the equivalent of 500 ml / 2 cups cooked)
- 16 9-inch (23-cm) round rice paper wrappers
- 1 cup (250 ml) bean sprouts
- 1 small cucumber, seeded and cut into julienne
- 1 carrot, cut into julienne
- 1 small mango, cut into julienne
- 2 green onions, cut into julienne
- 8 large cooked shrimp, peeled and halved horizontally
- 1/2 cup (125 ml) mint leaves
- 1 cup (250 ml) crunchy peanut butter
- 2 tablespoons (30 ml) liquid honey
- 1 cup (250 ml) chicken broth
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 1 pinch Cayenne pepper
- 1 egg yolk
- 1 cup (250 ml) vegetable oil
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) liquid honey
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 clove garlic, finely chopped
Instructions
- In a bowl, cover the noodles with salted boiling water and let soak for 5 minutes. Drain and
- set aside.
- In a large bowl of very hot water, soak two rice paper wrappers at a time until they are lightly dredged in water, about 15 to 20 seconds. Remove from the water, drain well and place on a dry cloth. Pat dry.
- On a work surface, layer two moist wrappers. Place 60 ml (1/4 cup) of noodles and some
- bean sprouts at one end. Fold the sides toward the centre. Roll up tightly. Add cucumber,
- carrot, mango, and green onions, always rolling firmly to enclose the filling. Place 2 shrimp
- halves to cover the length of the roller and continue rolling. Add the mint leaves and complete by folding in the edges.
- Cover the rolls with a damp cloth and repeat with the remaining ingredients. Refrigerate until serving time. Cut the rolls in half diagonally. Serve with the peanut sauce or
- sesame sauce.
Fresh Spring Rolls