Spring Rolls with Shrimp, Peaches, and Nasturtium Leaves

Ingredients

• Tiger shrimp in brine 3 pieces
• Rice Paper 3 pieces
• Donut Peaches 1 piece
• Cucumbers 1 piece
• Nasturtium leaves 6 pieces
• Romaine lettuce 0 oz
• Chicken Egg 1 piece
• Dijon Mustard 1 tablespoon
• Olive Oil 5 fl oz
• Natural Yogurt 5 oz
• Sugar ½ spoons
• Soy Sauce to taste
• Ground Black Pepper to taste
• Chard 0 oz
• Meyer Lemon Juice to taste
• Garlic 1 clove

Step-by-Step Guide

Step 1

Prepare the sauce. In a tall glass, crack the egg, squeeze in the garlic, add soy sauce, pepper, sugar, and mustard. Blend thoroughly with an immersion blender.

Step 2

Add the yogurt and blend again.

Step 3

Start by slowly drizzling in the oil while continually whisking the sauce. Once about a quarter of the oil has been incorporated, you can increase the speed and add the remaining oil more decisively. Place the finished sauce in the refrigerator to let it thicken slightly.

Step 4

Using scissors, cut the shell and back of the shrimp, remove the intestinal vein, and cook them in their shells in salted water with the addition of lemon juice for 3–4 minutes.

Step 5

Peel the cooked shrimp and cut them in half lengthwise.

Step 6

Slice the peach into wedges and remove the skin. Cut the peach wedges into thin strips.

Step 7

Cut the cucumber into matchsticks.

Step 8

Soak a sheet of rice paper in water and place it on a work surface.

Step 9

Place the sliced romaine, shrimp, and nasturtium leaf (chop if large) onto the paper, along with the Swiss chard.

Step 10

Tightly wrap the filling in the rice paper. Prepare the remaining spring rolls in the same way.

Step 11

Serve the spring rolls with dipping sauce.