Vietnamese Summer(bee) Rolls
Over a year ago
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Ingredients
- 12 medium shrimps in shells
- 2oz rice noodles
- 8 round rice paper wraps
- handful bean sprouts
- 24 small mint leaves
- 16 thai basil leaves
- handful coriander leaves
- 1 thai chilli thinly sliced
- 1 small cucumber peeled. seeded and cut into sticks
- 2 spring onions trimmed. halved and cut lengthways
- 4 lettuce leaves
- Peanut sauce to serve
Accompaniment
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Description
Time to put your silky skills to work with this fiery legend
Method
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1
1. Boil a pan of water and cook shrimp for about 2 mins, until just cooked. Drain in a colander and run cold water over them until cool. Peel and halve them lengthwise down the centre. Cover and refrigerate.
2. Cook noodles according to package. Drain and set aside.
3. Prepare a large wooden cutting board for rolling. Arrange ingredients as follows: rice paper wraps, shrimp, noodles, bean sprouts, mint, basil, coriander, chilli, cucumber, spring onions, and lettuce.
4. Fill a shallow dish with hot water. Evenly submerge one rice paper in the water for about 30 seconds. Remove and place on the board. Lay 3 shrimp halves in a row just above the centre of the paper. Layer a small amount of noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 1 sprig of coriander, and 2 pieces of the chilli. Place 4 cucumber sticks and 4 spring onion pieces on either side of the noodle pile. Fold lettuce into a cigar shape, and place it on top of the noodle pile.
5. Fold bottom half of the rice paper over the filling. Holding firmly in place, fold the sides of the wrap in. Then, pressing down to hold the folds in place, roll the entire pile up to close the top. Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Repeat for each roll.
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