Rice Paper Rolls with Shrimp

Ingredients

• 100 g rice vermicelli
• 250 g raw shrimp (prepped, headless and shell removed)
• 5 g ginger (1 piece)
• 1 Garlic clove
• 1 tbsp oil
• 100 g small carrots (2 small carrots)
• 50 g mango flesh
• 100 g Chinese cabbage (1 piece)
• 4 stalks coriander
• 8 rice paper sheets (22 cm diameter)
• 0.5 Organic lemon
• 200 g unsweetened soy yogurt alternative
• Salt
• Pepper
• 1 tsp coriander

Instructions

1. 1.

   Place vermicelli in a bowl and pour very hot water over it. Let soak for 7–10 minutes, then drain, pat dry, and cut slightly smaller with scissors.

2. 2.

   Meanwhile wash shrimp and pat dry with paper towels. Make shallow cuts along the back to remove black intestines. Roughly cube shrimp. Peel and finely chop ginger and garlic. Heat oil in a non-stick pan. Sauté shrimp, ginger, and garlic over medium heat for 1–2 minutes, stirring constantly. Transfer to a bowl and cool.

3. 3.

   Peel carrots and cut into very fine julienne strips. Slice mango into thin strips. Wash, trim, and julienne Chinese cabbage. Rinse coriander, pat dry, and tear leaves.

4. 4.

   Lay a kitchen towel on the work surface. Soak rice paper sheets one at a time for 45–60 seconds in a bowl of warm water. Remove, drain, and place side by side on the towel.

5. 5.

   Center each sheet with prepared vegetables, mango, and coriander, leaving a margin of at least 2 cm on all sides. Firmly roll the sheets.

6. 6.

   Peel lemon zest, grate finely, and squeeze juice. Mix zest and juice into yogurt, seasoning with salt, pepper, and coriander. Serve the dip alongside the rolls.