Shrimp Summer Rolls

Ingredients

• 30 g glass noodles
• 250 g raw shrimp (ready to cook, headless and shell removed)
• 20 g ginger (1 piece)
• 1 Garlic clove
• 1 tbsp light sesame oil
• 50 g mung bean sprouts
• 100 g carrots (1 carrot)
• 6 stalks cilantro
• 4 stalks mint
• 8 iceberg lettuce leaves (large leaves)
• 8 rice paper sheets (16 cm diameter)
• 4 tbsp soy sauce

Instructions

1. 1.

   Soak glass noodles according to package instructions in hot water, drain well in a sieve and trim slightly with kitchen scissors.

2. 2.

   Wash shrimp and pat dry with paper towels. Make shallow cuts along the back of each shrimp and remove the black vein. Roughly cube the shrimp; peel and finely dice ginger and garlic.

3. 3.

   Heat oil in a non‑stick pan. Sauté shrimp, ginger and garlic over medium heat while stirring constantly for 1–2 minutes. Transfer to a bowl and let cool.

4. 4.

   Wash sprouts and drain well. Wash, trim and peel carrot. Slice lengthwise into thin strips, then cut into sticks.

5. 5.

   Wash cilantro and mint, shake dry, pluck leaves and finely chop.

6. 6.

   Combine sprouts, carrot sticks and glass noodles with the shrimp mixture.

7. 7.

   Wash lettuce leaves, shake dry and slice into strips.

8. 8.

   Lay a kitchen towel on the work surface. Soak each rice paper sheet in hot water for 30–40 seconds in a bowl. Remove, drain and place side by side on the towel.

9. 9.

   Place lettuce strips on each rice paper sheet and add 2–3 tbsp of the shrimp‑vegetable filling to the center.

10. 10.

    Roll the rice paper tightly into a roll and cut diagonally in half. Arrange the shrimp summer rolls on a plate and serve with soy sauce.