Vietnamese Spring Rolls (Nem Cuon) with Shrimp
(0)
40 min
Sezamo
Pachețele de primăvară proaspete (Nem Cuon) sunt o delicatesă vietnameză ușoară și sănătoasă, perfectă pentru un prânz rapid sau un aperitiv exotic. Combinația de creveți fragezi, tăieței de orez și ierburi aromatice proaspete, toate rulate în foi de orez fine, oferă o explozie de prospețime la fiecare înghițitură. Sosul Hoisin cu unt de arahide completează perfect acest preparat cu notele sale bogate și ușor dulci.
Ingredients
Preparation method
Ingredients overview
- 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
Prepare 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.
For 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.
Serve 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.
Nutritional values
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35 min
Under an hour
