Spring rolls with frisee lettuce and marmalade shrimps

Name: Spring rolls with frisee lettuce and marmalade shrimps
Prep time: 45 min
Cook time: 5 min
Yield: 20 rolls
Cuisine: Québécoise
Ingredients: 340 g raw shrimps size 41-50, peeled and tails removed; 2 tablespoons orange marmalade; Olive oil; About 20 rice sheets (400 g pack); A few leaves of frisee lettuce by Laitue Mirabel; 300 g cooked rice vermicelli, very well drained; 1 red bell pepper, cut into julienne; 3 Lebanese cucumbers, cut into julienne; 1 large handful fresh cilantro; 1 large handful fresh mint; 1 pack bean sprouts, rinsed and very well drained; Salt and pepper from the mill

Preparation 45 min
Cooking 5 min
Servings 20 rolls
Freezing I do not suggest

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Ingredients

340 g raw shrimps size 41-50, peeled and tails removed
2 tablespoons orange marmalade
Olive oil
About 20 rice sheets (400 g pack)
A few leaves of frisee lettuce by Laitue Mirabel
300 g cooked rice vermicelli, very well drained
1 red bell pepper, cut into julienne
3 Lebanese cucumbers, cut into julienne
1 large handful fresh cilantro
1 large handful fresh mint
1 pack bean sprouts, rinsed and very well drained
Salt and pepper from the mill

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Preparation

Rinse the shrimp under cold water, drain well and place on several paper towels. Press well to remove as much water as possible. Place in a bowl.
Add the marmalade, 1 tablespoon of olive oil, season with salt and pepper and toss to combine.
In a large skillet heated over medium-high heat, add a drizzle of olive oil and add the shrimp. Cook for 3 to 4 minutes or until the shrimps are pink. Pour into a bowl, cool for 5 minutes and cut crosswise in half.
In a large bowl filled with lukewarm water, place a sheet of rice and let soak for 20 seconds. Take out the rice paper then drain well. Lay flat on a non-porous work surface for ease of use.
Place a leaf of lettuce in the lower center followed by a small amount of cooked noodles in the center. Add a few pieces of shrimp, a few julienned peppers and cucumbers, a few fresh mint and coriander leaves and a couple of bean sprouts. Do not fill too much or the sheet may tear. Be very delicate!
Now is the time to roll! Fold the bottom part over the ingredients and apply light pressure with your fingers to compact. Then fold the sides over the center and roll everything up. Repeat until there are no more ingredients. Serve with nuoc mam!