Vietnamese Spring Rolls (Nem Cuon) with Shrimp
40 min
Sezamo
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.
Ingredients
Nutritional values
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