Shrimp spring rolls

For a light vietnamese dinner!

Total time: 18 minutes

Prep time: 15 minutes, Cook time: 3 minutes

Ingredients for 4 people

1 boîte rice noodles

4 rice paper

4 iceberg lettuce leaves

4 handfuls beansprouts (mung beans)

1 carrot

4 mint leaves

4 shrimps

1 chili pepper

1 tsp Anchovy sauce

1 tsp sugar

0.5 lime

Step 1/5

Cook the rice noodles by adding them to a pot of boiling water, then continue cooking off the heat for 3 to 4 minutes. Once cooked, plunge into a bowl of cold water to stop the cooking. Drain.

Step 2/5

Soak a sheet of rice paper in a bowl of warm water to soften. Place the sheet of rice paper on a flat surface covered with a clean cloth.

Step 3/5

Place a lettuce leaf, a small handful of rice noodles, fresh bean sprouts, 2 carrot ribbons cut with a vegetable peeler, and a mint leaf on the sheet of rice paper. Fold over the bottom of the rice sheet and both ends, then start to roll up the filling tightly. Before finishing, place a shrimp on top of the rice paper and finish rolling. Repeat the process for the remaining 3 spring rolls.

Step 4/5

Prepare the sauce. Chop the chili pepper very finely. In warm water, mix the Anchovy sauce, lime, sugar, and chili pepper.

Step 5/5

Dip the spring rolls in the sauce and enjoy!

Chefclub's Tips & Hacks

For a goi cuốn filling like in Vietnam, combine ground pork, shrimp, omelet strips, rice noodles, and veggies!