Spring rolls with shrimp and rice noodles
Fresh spring rolls with shrimp, red cabbage and cucumber.
Spring rolls filled with a delicious salad of shrimp, cucumber, red cabbage, and rice noodles. A delicious, refreshing meal!
Preparation
Soak the noodles according to the instructions on the package and rinse with cold water.
For the dip, combine the soy sauce, lime juice, and sesame seeds. Finely chop the fresh cilantro and add it to the dip. Set aside.
Cut the yellow bell pepper and cucumber into thin, long strips. Slice the scallions into small, fine rings.
In a bowl, combine the fish sauce with the cayenne pepper and parsley. Add the shrimp, julienned carrots, pre-shredded red cabbage, iceberg lettuce, yellow bell pepper, cucumber, scallions, and rice noodles. Mix everything together and add salt to taste, if desired.
Soak one rice paper wrapper in warm water on a plate. Remove it from the water once it softens and let it drain. Place the wrapper smooth-side down on a cutting board and place a small amount of the vegetable mixture in the center of the wrapper.
Roll the bottom of the rice paper tightly over the filling. Then fold the sides inward and roll the rice paper into a neat roll. Repeat with the remaining rice paper.
Serve the spring rolls with the dip.
Ingredients
- Voor de springrolls:
- 200 g verse gepelde roze garnalen
- 75 g peen julienne
- 50 g voorgesneden rode kool
- 50 g fijngesneden ijsbergsla
- 1 gele paprika
- ½ komkommer
- 1 bosui
- 12 rijstvellen voor springrolls (doorzichtig)
- 50 gram mihoen (rijst noedels)
- 1 tl Cayennepeper
- 2 tl Peterselie
- 3 el vissaus
- peper en zout, naar smaak
- Voor de dip:
- ½ limoen
- 5 g verse koriander
- 3 el sojasaus
- 1 tl Sesamzaad
