Preparation time: 30 minutes
Number of servings: 4
- 6 large, peeled shrimps
- ½ lettuce
- ½ cucumber
- ½ carrot
- 50g bean sprouts
- 50g mint leaves
- 50g coriander leaves
- 2 Tbsp salted, roasted, chopped peanuts
- 4 rice paper sheets
- Vietnamese style spicy lemon dressing
How to make it
Cut the lettuce and carrot into thin strips. Blanch the shrimps briefly in boiling water and slice the shrimps in half, lengthwise.
Fill half of a flat plate with cold water*. Dip the entire rice paper sheet briefly in the water. Take the paper out, it needs to be a bit stiff.
Put the sheet on a plate**. Put the vegetables, herbs, peanuts and shrimps in the middle. Rol it up tightly. Serve with the spicy lemon dressing as dipping sauce.
* Or use the specially designed bowl (enlisted below).
** Or place it on the specially designed rice paper molds (enlisted below). This will prevent the rice paper sheets from sticking to your plate.