Shrimp Spring Rolls Served with a Peanut Butter Sauce
Fresh rolls made with rice sheets and garnished with mint, mango and cooked shrimp, served with a delicious peanut butter sauce. It is crucial to have all the veggies cut as thin as possible with the help of the Easy Mandolin and The Rock Utility Knife by Starfrit.
For the spring rolls
- 1 unit Fresh mango
- 1/2 lb Rice vermicelli
- 8 sheets Rice paper
- 8 Medium shrimps cooked
- 8 leaves Mint
- 8 leaves Boston lettuce
- 1 large Carrot
For the sauce
- 1 clove Garlic
- 4 tbsp Hoisin sauce
- 4 tbsp Sugar
- 4 tbsp Water
- 1/4 cup Peanut butter
- 3 tbsp Peanuts
- 1 Lime
- Julienne the whole mango with The Rock Utility Knife and the carrot with the Easy Mandolin, by Starfrit.
- 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 of vegetable oil, fry the chopped garlic.
- Add the water, sugar and hoisin sauce and bring to a boil.
- Remove from the heat and put in the peanut butter and lime juice, stir 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.
- Lay the two sheets down and, right in the center, align a few shrimps, 2 Boston lettuce leaves, a portion of rice vermicelli, some julienned mango and 2 mint leaves.
- Roll the whole thing, making sure to tighten your rolls as much as you can so they do not fall apart when eating them.
- Cut the 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. Also, make sure the mango isn't too ripe before cutting.