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Ingredients
- 10 rice paper wrappers for spring rolls
- 200 g cooked and peeled shrimp
- 1 package of rice noodles (vermicelli)
- 1 ripe avocado, sliced
- 1 carrot, cut into thin strips (julienne)
- 1 cucumber, cut into thin strips
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 1 Little Gem lettuce or fresh green lettuce
- 4 tablespoons Hoisin sauce
- 2 tablespoons smooth peanut butter
- 1-2 cloves garlic, minced
- ½ red chili pepper, finely chopped
- 1 tablespoon aromatic sesame oil
Instructions
- 1Prepare the rice noodles according to package instructions, then drain and set aside. Soak a rice paper wrapper in lukewarm water for a few seconds until it becomes pliable. Place the wrapper on a damp wooden board and add a lettuce leaf, a small portion of noodles, strips of carrot, cucumber, avocado, fresh herbs, and 2-3 shrimp in the center. Fold the side edges inwards and roll the wrapper tightly. Repeat the process for all wrappers.
- 2For the sauce, mix Hoisin sauce, peanut butter, minced garlic, chili pepper, sesame oil, and about 50 ml of water in a small saucepan. Cook over low heat for about 8 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
- 3Serve the fresh spring rolls with the warm peanut sauce. Immediate consumption is recommended to preserve the freshness of the ingredients and the texture of the rice paper.
Sezamo
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