Delight in these vibrant shrimp spring rolls filled with crunchy vegetables, tender rice noodles, and fresh herbs, all wrapped in delicate rice paper and served with a rich, creamy peanut dipping sauce.
Ingredients extracted via AI
shrimprice noodlescarrotlettucecucumbercorianderpeanut buttersoy saucemirinspicy sweet chili saucewaterrice paper
Procedure generated via AI
Cook the shrimp and immediately transfer them to ice water to cool for about one minute.
Soak the rice noodles in warm water for approximately 30 seconds until they soften, then drain well.
Cut the carrot into thin julienne strips.
Tear the washed lettuce into bite-sized pieces and slice the cucumber into julienne strips.
Pluck the washed coriander leaves from the stems.
Make the dipping sauce by mixing peanut butter, soy sauce, mirin, and sweet chili sauce; thin it out with a little water if the sauce is too thick.
Slice the shrimp in half lengthwise to prepare them for filling.
Dip a sheet of rice paper in water briefly, then lay it flat on your work surface and start by placing some lettuce in the center.
Add the prepared noodles, cucumber, carrot, and coriander on top of the lettuce.
Fold the sides of the rice paper over the filling, then place the shrimp halves on top and carefully roll everything into a neat spring roll.