Spring Roll with Glass Noodles and Shrimp

Ingredients

• 8 iceberg lettuce leaves
• 100 g glass noodles
• 200 g shrimp (peeled and deveined)
• 2 tbsp oil
• 200 g mung bean sprouts (glass)
• 2 tbsp freshly chopped coriander leaf
• 1 tbsp chili sauce
• 1 tbsp soy sauce

Instructions

1. 1.

   Wash the lettuce leaves, pat dry, lay a kitchen towel over them and gently roll with a rolling pin so they can be rolled later. Rinse the noodles with hot water, let soak for about 10 minutes, drain, rinse under cold water and set aside.

2. 2.

   In a pan, sauté the shrimp in hot oil for about 4 minutes. Remove from heat and allow to cool.