Time: 1 hour 5 minutes
Complexity: easily
Quantity: 8 rolls

Summer rolls with shrimp - a detailed recipe.

Ingredients:

• 55 g mung bean noodles or funchose
• 12 - 16 large shrimp, peeled and deveined
• 1 piece (5 cm) fresh ginger, peeled and thinly sliced
• 1 lemon, cut in half
• 1/4 cup soy sauce
• 1/4 cup sugar
• 4 bay leaves
• 1 tbsp chopped green onions (green and white parts)
• 1 teaspoon chopped garlic
• 1 teaspoon of salt
• 1 teaspoon freshly ground black pepper
• 1/2 tsp cayenne pepper
• 2 tsp. Creole spice (see recipe below)
• 8 round sheets of rice paper (21 cm in diameter)
• 8 small romaine lettuce leaves (washed, dried, stemmed and torn into small pieces)
• 30 g of alfalfa or radish sprouts
• 32 fresh mint leaves
• 32 sprigs of fresh cilantro
• 1 cucumber, cut into strips
• 1 peeled and coarsely grated carrot

Creole Aromatic Spice Blend (also known as Bayou Blast):

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme
• Mix all ingredients thoroughly.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, ginger root, radish, cucumbers, carrot, romaine lettuce, alfalfa shoots, soy sauce, green onions, garlic, bay leaf, ground cayenne pepper, paprika, oregano, onion powder, thyme, lemon, mint, cilantro

We recommend

Preparation:

Step 1
• Pour 2 cups of hot water into a large bowl and add the noodles. Soak until soft and slightly firm, about 20-30 minutes. Drain and pat dry with paper towels. Place in the bowl and cover.
Step 2
• In a large saucepan, combine 4 cups of water, ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and cayenne pepper. Bring to a boil.
  
  Season the shrimp with Creole essence and place in boiling water. Cook for 2 minutes, then remove from heat and let the shrimp sit in the hot liquid for 2 minutes, until tender. Remove the shrimp with tongs or a slotted spoon and let cool.
Step 3
• When the shrimp are cool enough to handle, cut them in half lengthwise. Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl. Dip one sheet of rice paper into the water and let it sit until soft, about a minute. Carefully remove the rice paper from the water and place it on the towel.
Step 4
• In the center of the sheet, place 1/8 of the soaked noodles, 4 pieces of lettuce, about 20 sprouts, 3-4 shrimp halves (place one after another in a row), 4 mint leaves, 4 sprigs of cilantro and 1/8 of each cucumber and carrot.
  
  Fold the bottom edge of the wrapper over the filling, fold the sides in, and roll like an egg roll. Place seam-side down on a plate and repeat with the remaining rice paper and filling. Serve immediately with your favorite dipping sauce.

Votes: 4