Spring Rolls

Ingredients

• Peeled Cooked Shrimp 5 oz
• Carrot 5 oz
• Cucumbers 1 piece
• Rice Noodles 5 oz
• Corn Salad 0 oz
• Cilantro 0 oz
• Fresh Mint 0 oz
• Rice Paper 8 pieces
• Rice Vinegar for Sushi 0 fl oz
• Fish Oil 0 fl oz
• Water 5 fl oz
• Sugar 2 spoons
• Peanut Sprouts 5 oz
• Garlic 1 clove
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

In a saucepan, heat the vegetable oil.

Step 3

Sauté the minced garlic lightly for just 10–15 seconds until fragrant.

Step 4

Add vinegar, fish sauce, sugar, and water. Heat until the sugar dissolves, remove from heat, stir in 10 grams of grated carrot, and let cool.

Step 5

Slice the cooked and peeled shrimp in half lengthwise.

Step 6

Cook the rice noodles according to the package instructions, then rinse them under cold water.

Step 7

Slice the cucumber into thin sticks.

Step 8

Also, slice the carrot. Separate the mint into leaves, and trim the stems of the cilantro.

Step 9

Dip a sheet of rice paper in cold water and place it on a work surface. Lay salad leaves and herbs along the edge of the sheet.

Step 10

Next, closer to the center of the paper, arrange the shrimp with the presentation side facing down. On top of the greens, place a little noodles, sticks of cucumber and carrot, and some sprouts.

Step 11

Carefully wrap the filling in the softened paper. Repeat the process with the remaining ingredients.

Step 12

Serve immediately, dipping into the cooled sauce.