Spring rolls with peanut sauce

Name: Spring rolls with peanut sauce
Prep time: 30 min
Cook time: 5 min
Yield: About 20 rolls
Cuisine: Québécoise
Ingredients: About 20 rice sheets ( pack of 400g ); 300g rice vermicelli, cooked and very well drained; 20 cooked shrimps, without shells and cut in half lenghtwise; 12 thin slices of Black Forest ham, cut in 1cm strips; A big handful of fresh coriander; A big handful of fresh mint; 1 pack bean sprouts, rinced and very well drained; 2 big carrots, cut in small julienne; 3 tablespoons Tamari soya sauce; 3 tablespoons rice vinegar; 2 tablespoons peanut oil; 1 tablespoon toasted sesame oil; 1 teaspoon Sriracha sauce; 2 tablespoons sugar; 1/2 teaspoon salt; 2 teaspoons fresh ginger, grated; 2 teaspoons garlic, coarsely chopped; 1/4 cup water; 1 cup unsalted peanuts

Preparation 30 min
Cooking 5 min
Servings About 20 rolls
Freezing I do not suggest

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Ingredients
Preparation
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These spring rolls are extremely good! Very important to serve with the peanut sauce. You can do like me and roll a bunch of them and eat as a main course or you can serve as a starter before a hot soup! Quantities for the ingredients are approximate since everyone will make them differently!

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Ingredients for the spring rolls

About 20 rice sheets ( pack of 400g )
300g rice vermicelli, cooked and very well drained
20 cooked shrimps, without shells and cut in half lenghtwise
12 thin slices of Black Forest ham, cut in 1cm strips
A big handful of fresh coriander
A big handful of fresh mint
1 pack bean sprouts, rinced and very well drained
2 big carrots, cut in small julienne

Ingredients for the peanut sauce

3 tablespoons Tamari soya sauce
3 tablespoons rice vinegar
2 tablespoons peanut oil
1 tablespoon toasted sesame oil
1 teaspoon Sriracha sauce
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons fresh ginger, grated
2 teaspoons garlic, coarsely chopped
1/4 cup water
1 cup unsalted peanuts

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Preparation

In a blender, put in all the ingredients for the sauce. Blend for a couple of seconds until you get a fine texture. Add some peanut oil to adjust consistency if too thick! Set aside in fridge.
Regroup all the ingredients for the spring rolls near you.
In a big bowl filled with warm water, add a rice sheet and let soak for 20 seconds. Remove the rice sheet from water and shake off excess. Lay flat on a non-porous surface to facilitate your work.
Add a small handful of vermicelli in the middle, at about 10cm of the bottom. Add 2 halves of shrimps on top, couple of pieces of ham, some fresh coriander and mint, 3-4 bean sprouts and 2 carrots. Don’t add too much stuff or the sheet might tear! Be as delicate as possible, they are very fragile.
It is now time to roll! Fold the lower part over the ingredients and apply a gentle pressure with your fingers to compact. Fold the sides over the center then roll up! Repeat until you have no more ingredients.

***This step requires a bit of practice. Dont worry if your first roll looks like a squirrel trapped in a spider web! HAHAHA!!! They should look better with time.

Here is a photo tutorial that helps to understand the process.

See tutorial HERE

Our sommeliers suggest

J.M. Fonseca Albis

An exotic white with nutmeg, honey and floral perfumes. Impeccable with this type of asian cuisine! See the product

Helle, Vrooden

This Helles beer with notes of cereals, evergreens and honey will match with the fresh herbs of the spring rolls as much as with the nuts in the sauce. It’s a beer of low fermentation that will be highly thirst-quenching to make a fresh pairing. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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