Starters
Fresh Vietnamese Spring Rolls
Rice paper rolls with shrimp, noodles and fresh herbs.
Gluten-free
Ingredients
- 12 rice paper sheets
- 24 cooked shrimp, halved lengthwise
- 100 g thin rice noodles
- 1 carrot, julienned
- 1 cucumber, julienned
- Lettuce leaves
- Mint and cilantro leaves
- Bean sprouts
Step-by-step
Using a different robot? Switch it here:
- Cook the rice noodles in the mixing bowl with water 6 min/100°C/spoon speed, drain and cool.
- Dip each rice paper sheet in warm water for a few seconds until softened.
- Place lettuce, noodles, carrot, cucumber, sprouts, mint and cilantro in the center.
- Line up the shrimp along the top edge so they show through when rolled.
- Fold the sides in and roll up tightly.
- Serve immediately with peanut sauce or nuoc cham sauce.
Tips
- Don't soak the rice paper too long or it will tear when rolling.
- Cover the rolls with a damp cloth so they don't dry out.
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