Spring rolls with peanut sauce
- Preparation 30 min
- Cooking 5 min
- Servings About 20 rolls
- Freezing I do not suggest
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
- 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.