Rice Paper Rolls with Shrimp, Vegetables and Dip

Ingredients

• 4 sheets rice paper
• 12 large shrimp (pre‑cooked)
• 1 bundle green asparagus
• 1 bundle spring onions
• 0.5 cucumber
• 1 red bell pepper
• 4 lettuce leaves
• light soy sauce
• 1 tsp fresh grated ginger
• 1 Shallot

Instructions

1. 1.

   Soak the rice paper sheets according to package instructions and pat dry.

2. 2.

   Peel the lower third of the asparagus and steam for 10‑15 minutes until just tender. Shock in ice water and drain.

3. 3.

   Wash, trim and cut the spring onions into 8‑10 cm pieces. Steam briefly and shock.

4. 4.

   Peel the cucumber, halve lengthwise, deseed and slice into strips.

5. 5.

   Wash, trim and pat dry the lettuce leaves. Place them on the rice paper sheets, add remaining vegetables and shrimp, then roll tightly.

6. 6.

   For the dip, peel and chop the shallot, mix with ginger in light soy sauce, and serve alongside the rolls.