Time: 1 hour 15 minutes
Complexity: easily
Quantity: 8 spring rolls

Shrimp spring rolls - detailed recipe.

Ingredients:

Shrimp rolls

• 16-20 peeled and gutted shrimp (remove tails)
• 55 g of thin rice noodles
• 1 tbsp. coarsely grated carrots
• 1/2 English cucumber, peeled and thinly sliced
• 1/2 red bell pepper, thinly sliced
• 8 large sheets of rice paper (21 cm in diameter)
• 4 large strawberries, halved
• 3 cups dry white wine
• 2 bay leaves
• Juice of 1 lime
• 1 tbsp coarse salt
• 2 tbsp. l. rice wine vinegar
• 2 teaspoons soy sauce
• 1 jalapeño pepper, sliced ​​0.3 cm thick
• 8 fresh Thai basil leaves, chopped

Peanut dip sauce

• 1 tbsp. peanut butter
• 2 crushed cloves of garlic
• 1/2 cup peanut butter
• 1/4 cup Hoisin sauce
• 1 - 2 tsp. sambal oelek sauce
• Chopped roasted peanuts for garnish

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, rice noodles, cucumbers, sweet pepper, jalapeno pepper, carrot, strawberry, white wine, lime juice, rice vinegar, soy sauce, Peanut butter, hoisin sauce, Peanut butter, Peanut sauce, bay leaf, basil, garlic, Peanut

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Preparation:

Step 1
• Make three equal horizontal slits in the bottom of the shrimp. Press firmly to flatten them.
  
  In a soup pot, combine 4 cups of water, wine, bay leaf, lime juice, and salt. Bring to a gentle simmer. Turn off the heat, add the shrimp, and simmer, covered, until pink, about 4 minutes.
  
  Remove the shrimp and plunge them into ice water to stop the cooking process. Then strain and pat dry. Reserve the liquid and keep it hot, but do not let it boil.
Step 2
• Add the noodles to the hot water (do not let the water boil, as this will overcook the noodles). Cook until al dente, about 8 minutes. Drain.
  
  Combine carrots, cucumbers and red bell peppers with rice wine vinegar and soy sauce.
  
  Dip each sheet of rice paper in warm water (one at a time) for just a second (no longer, or the sheets will become too soft). The rice paper should still be firm when you start working with it. It will continue to soften as you finish stuffing the rolls.
Step 3
• Layer 2 shrimp and strawberries, basil leaves, sliced ​​jalapeño peppers, some noodles, and vegetables. Roll up neatly like a mini burrito. Serve with peanut dipping sauce, cutting diagonally at a sharp angle.
  
  Peanut dip sauce: Pour peanut oil into a small frying pan over medium heat and add the garlic. Sauté for a minute, then turn off the heat. Add the peanut butter, hoisin sauce, sambal oelek sauce, and 3 tablespoons of water. Stir. You may need a little more water if the mixture is very thick. Sprinkle with chopped peanuts.

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