Fresh spring rolls with shrimp
Spring roll freschi con gamberi
Street food
Fresh rice rolls with shrimp, avocado, arugula and mint, served with lime and peanut sauce: light and fresh.
Fresh spring rolls (goi cuon in Vietnamese) are a classic Vietnamese dish, fundamentally different from fried Chinese spring rolls. They're made with rice paper hydrated in warm water, which becomes translucent and soft. In Italy, they've gained popularity in Asian restaurants and have become one of the most popular light finger foods. The version with shrimp It is the most classic. They do not require cooking (only the shrimp they burn quickly): they are literally cold and fresh.
Instructions
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3 steps · natural Italian voice
Prepare all the ingredients
5 minCook the vermicelli of rice (2-3 minutes in boiling water), drain, and cool. Slice the avocado. Wash the vegetables. Prepare the sauce by mixing all the ingredients together with chopped peanuts.
Hydrate the rice paper
Soak a sheet of rice paper in warm water for 10-15 seconds until soft and pliable. Place it on a wet surface.
Roll up and serve
Arrange in the center of the sheet: some prawns, vegetables, avocado, mint and vermicelliFold the edges together and roll tightly. Cut in half and serve with the accompanying sauce.
Chef's Tips
Don't soak the rice paper too much: 10-15 seconds is enough; it will soften further once removed from the water. Prepare all the ingredients before starting: once the paper is ready, roll it up quickly.
Ingredients
- 8 sheets of rice paper ((8.66 in) 22 cm)
- (7.05 oz) 200 g of shrimp cooked and peeled
- 1 avocado, sliced
- Arugula or lettuce
- Fresh mint
- Julienne cucumber
- Vermicelli of cooked and cooled rice
- For the sauce: (3 tbsp) 3 tablespoons of soy sauce, (2 tbsp) 2 tablespoons of lime juice, (1 tbsp) 1 tablespoon of honey, chili pepper, chopped peanuts
⚠️ Automatic ingredient-based detection. Always check product labels.
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