Spring rolls
4 servings
30 minutes
Vietnamese nems are rice paper rolls with filling, now they are fashionable to call them spring rolls. However, this does not change the essence. There are many filling options, but we suggest taking shrimp, vegetables, rice noodles and soybean sprouts - it will turn out very Vietnamese.
1
Prepare the necessary ingredients.
2
Heat vegetable oil in a saucepan for the sauce.
- Vegetable oil: 15 ml
3
Slightly sauté the minced garlic for about 10-15 seconds until fragrant.
- Garlic: 1 clove
4
Add vinegar, fish sauce, sugar, and water. Heat until the sugar dissolves, remove from heat, add 10 grams of grated carrot, and let it cool.
- Rice vinegar: 60 ml
- Fish sauce: 60 ml
- Water: 220 ml
- Sugar: 2 tablespoons
- Carrot: 170 g
5
Cut the boiled peeled shrimp in half lengthwise.
- Peeled shrimp: 200 g
6
Cook the rice noodles according to the package instructions, then rinse them with cold water.
- Rice noodles: 100 g
7
Cut the cucumber into thin sticks.
- Cucumbers: 1 piece
8
Also chop the carrots. Separate the mint into leaves and cut the stems of the cilantro.
- Carrot: 170 g
- Cilantro: 20 g
- Fresh mint: 20 g
9
Dip the rice paper sheet in cold water and place it on the work surface. Lay salad leaves and herbs on the edge of the sheet.
- Rice paper: 8 pieces
- Green salad leaves: 70 g
- Cilantro: 20 g
10
Nearby, closer to the center of the paper, place the shrimp with the beautiful side down, add a bit of noodles on the greens, cucumber and carrot sticks, sprouts.
- Peeled shrimp: 200 g
- Rice noodles: 100 g
- Cucumbers: 1 piece
- Carrot: 170 g
- Soybean sprouts: 80 g
11
Carefully wrap the filling in the softened paper. Repeat the procedure with the remaining ingredients.
12
Dipping it into the cooled sauce and eating immediately.
