Spring rolls diner
By: Marie-Pierre Breton
Published: Wednesday, April 6, 2016 - 1:23am

Ingredients




2 big carrots, cut into fine sticks
1 cucumber, cut into fine sticks (not the middle part, where all the seeds are)
1 small pack of frozen medium sized shrimps
rice papers
150g rice vermicelle
1 mango, cut into fine sticks
bean sprouts *optional
a few leaves of lettuce
fresh mint or coriander leaves
sesame oil
45 ml Hoisin sauce
30g crushed peanuts (or crunchy peanut butter)
1 tbsp rice vinegar
1 tbsp water
15g sugar
30ml rice vinegar
15ml fish sauce
10g hot pepper in oil sauce

Preparation

1 Defrost the shrimps in a cold water bath 2 When ready, add 1 tbs of fish sauce to the shrimps, drain again 3 Sauté the shrimps 4 Cook the rice vermicelle in hot water for about 2 minutes 5 Drain and rinse them in cold water 6 Add 1 tbs of sesame oil and mix them a bit 7 Make peanut sauce with hoisin, peanuts a tps vinager and 1 tps of water and mix 8 Make the vietnamese sauce with the fish sauce, sugar, 20ml rice vinagre, 10g of hot pepper in oil sauce and mix 9 Cut all the vegetables, add to the table

About

Are you one of those people who can never get enough of those spring rolls at the restaurant? Well, I am! And since I never want it to end, I make a do-it-yourself fun and full diner with them.