Peanut Shrimp Spring Rolls
Fresh and flavorful spring rolls, filled with shrimp, rice vermicelli, crunchy vegetables, and a smooth peanut sauce. These rolls are perfect for a light meal,
Fresh and flavorful spring rolls, filled with shrimp, rice vermicelli, crunchy vegetables, and a smooth peanut sauce. These rolls are perfect for a light meal, an appetizer, or a picnic. The combination of flavors and textures makes it a balanced and delicious dish. The freshness of the vegetables, the tenderness of the shrimp, and the crunchiness of the peanuts, all topped with a creamy sauce, offer a unique taste experience. Easy to prepare, these rolls are an excellent option for a healthy and quick meal.
Time
35 min. =
30 min. +
5 min.
Utensils
1 knife1 bowl
Ingredients for 4 parts
- 2 c. à s. water
- 2 c. à s. mint
- 0.5 cucumber
- 1 carrot
- 1 c. à s. honey
- 50 g. peanuts
- 1 c. à s. lemon juice
- 2 c. à s. soya sauce
- 200 g. shrimps
- 8 rice sheets
- 100 g. rice vermicelli
Steps
- Cook the rice vermicelli according to package instructions. Drain and set aside.
- Cut the carrot and cucumber into thin julienne strips.
- Prepare the peanut sauce: in a bowl, mix the peanuts, soy sauce, honey, lemon juice, and water. Adjust the quantities to your taste.
- Dip a rice paper wrapper in warm water for a few seconds to soften it.
- Place the rice paper wrapper on a flat surface. Fill with rice vermicelli, shrimp, carrot, cucumber, and mint leaves.
- Gently roll the rice paper wrapper to form a spring roll.
- Serve the spring rolls with the peanut sauce.