Shrimp summer-rolls recipe

Summer-roll recipe with shrimps

The weather has finally warmed up, summer is here and the heat is increasingly forcing you to choose lighter dishes. In addition, the selection of fresh salads in the gardens is so abundant that sometimes it seems that you don't know what to do with them anymore.

By combining these two "problems" a very good, easy and tasty solution is possible - Summer rolls of rice leaves with shrimp.

The most important ingredients for this recipe are:

• Rice leaves/paper
• Rice vermicelli (thin almost transparent noodles)
• Lettuce leaves
• Lots of fresh herbs (mint, basil, parsley, almost anything you find in the garden will do)
• Vegetables (cucumbers, carrots, sweet pepper)
• Shrimp

Preparation

It is very important to prepare all the ingredients before starting to roll the rice leaf rolls.
Separate the herbs from the stems, keeping only the leaves;
Tear the lettuce leaves into palm-sized pieces;
Cut carrots, cucumbers, leeks and onion leaves into straws the length of your index finger;
Cook the rice vermicelli in boiling water for about 2-3 minutes, then cool them in cold water and place them conveniently and easily accessible on the table for later use;
After thawing the shrimp cook in salted water until they change their color to pink orange. Then cut the cooked shrimp into smaller circular pieces.

Wrapping process

Fill a bowl or pot with warm water (not boiling) in which to soak the rice leaf. Soak it in your hands until it becomes elastic. If you feel that the rice paper is wrinkling and softening very quickly, it may be because the water is too hot.

We recommend rolling the rice leaves on a wet cutting board.

Photo borrowed from this website: link

As shown in the photo, we place the rice sheet flat on the cutting board. Then we put a torn lettuce leaf on the edge, we pile boiled rice vermicelli and previously cut cucumbers, carrots, peppers, onion leaves and herbs on top of the salad. Add the proportion of different vegetables as desired. If you are making summer-rolls for the first time, we suggest adding chopped shrimps together with vegetables. If you have more skills, you can add them as shown in the photo.

A fun addition to add extra flavor is to put some nut butter on top of the vegetables.

Photo borrowed from this website: link

When you're ready to roll, grab the rice sheet by the lowest edge and roll away from you while pinching with your fingers.

Photo borrowed from this website: link

Fold the left and right sides in half as shown in the photo and finish twisting until the end of the paper.

*Roll as much as you will eat that time, because summer-rolls are best fresh. We recommend making 2-3 rolls per person.

After rolling the rolls, cut them in half and serve with the sauce.

Sauce

It is delicious to make a sauce for the rice leaf rolls, which will complement their light taste with even more expressive notes.

For the sauce you will need:

• Soft nut butter - 1 tablespoon
• Drinking water - 1 tablespoon
• Rice vinegar - 4 teaspoons
• Soy sauce - 4 teaspoons
• Maple syrup (or other optional) - 1-2 teaspoons
• Roasted sesame oil - 2 teaspoons

Mix all the ingredients in a jar, if something is missing, adjust the proportions according to what you want the most. Serve in small containers in which it will be convenient to soak the rice leaf rolls.

It turned out like this for us. Share as much as you can!

Delicious!