Summer Rolls
Vietnamese Rice Paper Rolls with Shrimp, Cabbage and Carrots
Servings: 2
Adjust servings here:
Ingredients
- 6 rice sheets
- 100 grams thin rice noodles
- 150 grams shrimp use (fresh) cooked shrimp
- 6 leaves Chinese cabbage
- 100 grams carrots
- 1 cup bean sprouts
- a few sesame seeds
- a few leaves coriander aka cilantro
- 1 tsp rice vinegar or apple cider vinegar
- a bit sriracha sauce
Instructions
- Add the rice noodles to a bowl. Boil water and pour it over the noodles, letting them soak for a few minutes.
- Drain the water, use a fork to separate the noodles, then mix in the vinegar and set aside.
- Clean the cabbage, remove the stem and cut it into smaller pieces. Cut the carrots into thin strips and slice the shrimp in halves.
- Use a plate with a small edge and add a tiny bit of water. Dip the rice paper in the water for about 4 seconds.
- Place the rice paper on a wooden chopping board, shiny side down.
- Add the filling to the center of the rice paper starting with a few sesame seeds and coriander. Add a layer of shrimp, cabbage, rice noodles, carrots and bean sprouts. Sprinkle a bit of sriracha sauce on top.
- Fold the bottom of the rice paper over the filling, then fold in the sides and roll it up tightly. Serve with your favorite dipping sauce.