Rice Paper Rolls with Fruity Rice Filling

Ingredients

• 250 g Basmati rice
• 2 tbsp Light soy sauce
• 4 sheets rice paper (Ø 22 cm)
• 250 g pineapple flesh
• 100 shrimp (pre‑cooked)
• 1 red chili pepper
• 20 g sprouts
• 1 sprig mint
• 4 tbsp sesame oil (plus oil for brushing)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 pinch brown sugar
• Salt
• Pepper

Instructions

1. 1.

   Bring about twice the amount of water with soy sauce to a boil. Add the rice, cover and simmer gently for about 20 minutes.

2. 2.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Place a kitchen towel beside it and set a second towel ready. Dip each sheet individually into the water and soak for about 1 minute. Then lay them carefully on the towel and pat dry with the second towel.

3. 3.

   Cut pineapple into sticks. Rinse shrimp, pat dry and cut into small pieces. Wash chili pepper, halve, deseed and slice into thin strips. Rinse sprouts and let drain well. Rinse mint, shake dry and pluck leaves.

4. 4.

   Combine cooked rice with shrimp, chili, mint and pineapple. Distribute onto the rice sheets, fold sides over the filling and roll into tubes. Place side by side in a bamboo steamer brushed with oil and steam over hot water for about 5 minutes to finish cooking.

5. 5.

   Whisk sesame oil with vinegar, lime juice and sugar; season with salt and pepper.

6. 6.

   Halve the rolls and arrange on plates. Drizzle with sauce before serving.