Shrimp spring rolls served with a peanut sauce
Appetizers, Fish, Seafood & Shellfish
Fresh rolls made from rice paper and garnished with Thai basil, mango and cooked shrimp, served with a peanut sauce.
IngredientsRecipe for 4 persons
For the spring rolls
For the sauce
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- General preparation
Julienne the mango. Cut the shrimps in half lengthwise. Crush the peanuts. Boil a large volume of salted water (10 g salt / liter of water). Remove from heat and immerse the rice noodles for 3 to 5 minutes (they should remain slightly al dente). Drain and cool the noodles in cold water.
- Peanut sauce preparation
In a small pan, with a drizzle with vegetable oil, fry the chopped garlic. Add water, sugar and hoisin sauce and bring to a boil. Remove from the heat and stir in peanut butter and lime juice, stirring with a whisk. Season with salt.
- Spring rolls preparation
Soak 2 sheets of rice at a time in a bowl of warm water for a few seconds. Drain well. Overlap the two sheets and rigth in the center align a few shrimps, 2 Boston lettuce leaves, a portion of vermicelli, some julienned mango and 2 Thai basil leaves. Roll the whole thing, making sure to tighten up your rolls as much as you can so they do not fall apart when eating them.
- To serve
Cut your spring rolls diagonally and serve them with small individual containers of peanut sauce topped with crushed peanuts.
Do not let the rice paper soak in water for too long, as it may become too fragile. It must maintain a certain rigidity that will disappear by the time you assemble your rolls.