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.


Recipe for 4 persons

For the spring rolls

1 Unit(s)
Fresh mango
200 Gr
Rice vermicelli
8 Unit(s)
Rice paper
8 Unit(s)
Medium shrimps cooked
8 Leaf(ves)
8 Leaf(ves)
Boston lettuce

For the sauce

1 Clove(s)
60 Ml
Hoisin sauce
60 Ml
60 Ml
60 Ml
Peanut butter
30 Ml
1 Unit(s)
  • 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.

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