Vietnamesische Garnelen Frühlingsrollen

Cuốn tôm rau củ Việt Nam – Vietnamese Shrimp Springrolls

Pane-Bistecca

A short while ago rolls again form y visitors and this time I did not use the tofu but shrimps. They are made much quicker but are also very delicious. The nice thing is with these rolls you can add ingredients to taste or leave them off. So, play with them!

Many call these rolls now summer rolls, funny since they are called spring rolls. Spring, summer…. no matter what season they are served, they are always good!

Prep time

20 min

Cooking time

10 min

Portions

Total time

30 min

Ingredients

15 Rice Papers for Springrolls
1 Carrot
1 Cucumber
½ red Capsicum
½ yellow Capsicum
50 g Rice Vermicelli (the very fine rice noodles)
2 Spring onions
1 Bunch Mint Leaves
some Romain Salad Leaves
200 g small Shrimps
1 tsp Turmeric
1 Pinch of Salt

Instructions

Step 1

Wash the shrimps and peel them, then boil them in water, seasoned with the turmeric and salt, for approx. 4 minutes. Drain and let cool. (I use turmeric to give the shrimps a more intense color)

Step 2

Soak the rice vermicelli for 10 minutes in hot water. You can leave them in the water until use, but they need to be drained well.

Step 3

Julienne all the vegetables. I use the peeler on the carrots. Prepare all the ingredients before starting the rolls.

Step 4

For the spring rolls pour cold water into a bowl. Put the rice paper in, one at the time. Usually just use one, when it is soft, take it out onto a kitchen towel and add the next one to the bowl.

Step 5

Put some rice noodles onto the lower part of the disk, add the vegetables and some of the shrimps.

Schritt 6

If you want the shrimp on the outside so they can be seen, start with them first.

Notes

Roll up tightly and serve with sweet chili sauce or soy sauce.

Cuốn tôm rau củ Việt Nam – Vietnamese Shrimp Springrolls