Shrimp Spring Rolls Served with a Peanut Butter Sauce
Preparation time: 30 minutes
Baking time: 0 minute
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.