Springrolls

Some vegetables, shrimp, mint, and rice leaves, and you get those great spring rolls. You can accompany them with a peanut and sesame sauce. So quick to do, and so healthy! A perfect meal for the beautiful season.

Ingredients for 6 rolls:

• 6 rice leaves
• 18 large shrimps
• 1/3 purple cabbage, finely cut
• 1 fresh mango cut into julienne
• 1 cucumber cut into julienne
• 1 carrot cut in julienne
• 50 gr of rice vermicelli
• 1 handful of chopped mint leaves
• 1 handful of young shoots (of your choice)
• 1 small stick of grated ginger
• juice and zest of 1 lemon

Ingredients for the sauce

• 60 ml of peanut butter
• 125 ml of water
• 2 tablespoons of tamari
• 1 tablespoon rice vinegar
• 1 fillet of maple syrup
• 1 tablespoon grilled sesame

Preparation

1. Mix all sauce ingredients until smooth, add water if needed. When serving, sprinkle sauce with grilled sesame seeds.
2. Rehydrate rice vermicelli in hot water for 10 minutes, drain and set aside.
3. In a bowl, mix the cabbage with the juice and the zest of a lemon, then add the grated ginger.
4. Rehydrate a rice leaf by soaking it in lukewarm water for a few seconds (15) while it is relaxed. Arrange the rice leaf on a clean towel.
5. In the lower half of the rice leaf, and leaving 2 cm on the sides, place a little bit of each vegetable, shoots, mint leaves and mango, with a little rice vermicelli and add 3 shrimps.
6. Roll the filling up to half of the sheet, fold the sides of the sheet over the filling, and continue to tighten while rolling.
7. Surround each roll of cling film, and place in the refrigerator.