Vietnamese spring rolls with Dutch shrimp
You may often eat Vietnamese spring rolls with large shrimp, but they are just as delicious with small Dutch shrimp, as in this recipe by Mathijs Vrieze. Especially with that divine dressing, which makes it very difficult to stop eating.
How to make Vietnamese spring rolls with Dutch shrimp
1. Prepare the filling by laying out the raw vegetables (bean sprouts, red cabbage and carrot strips or young carrots) in a row, cutting the cucumber into strips and the avocado into wedges. Take a round rice paper sheet and soak it in lukewarm water for approx. 1 minute until the sheet is soft. Always soak one rice paper sheet at a time.
2. Place the sheet on the cutting board and sprinkle with a pinch of salt. Cover the middle square with some Dutch shrimp.
3. Then distribute the raw vegetables. For the best effect, arrange the raw vegetables by colour over the rice paper sheets. Fold the sides inward and then roll the spring roll up tightly.
4. Make the fresh and herby dressing with olive oil, vinegar, freshly chopped dill, sesame seeds and a pinch of salt and pepper. Stir briefly and it is ready. Cut the spring rolls in half. Spoon a little dressing over your spring roll for each bite.
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