Shrimp Spring Rolls
Rolinhos de Camarão Primavera
INGREDIENTS
- Brasmar Shrimp (2 to 3 shrimps per roll)
- Fine rice vermicelli noodles
- Rice paper dough circles for wraps
- Mint
- Basil
- Coriander
- Lettuce salad
- Hoisin sauce
- Soy sauce
- Sesame oil
- 1 lime
- 1 teaspoon sugar
- Garlic
Rolinhos de Camarão Primavera
INGREDIENTS
- Brasmar Shrimp (2 to 3 shrimps per roll)
- Fine rice vermicelli noodles
- Rice paper dough circles for wraps
- Mint
- Basil
- Coriander
- Lettuce salad
- Hoisin sauce
- Soy sauce
- Sesame oil
- 1 lime
- 1 teaspoon sugar
- Garlic
PREPARATION
Shrimp:
– Cook the shrimp in salted water for 6 to 8 minutes.
– Cook the rice noodles in salted water for 7 minutes and drain the water.
– Chop the mint, basil and coriander and prepare the lettuce salad.
Vinaigrette:
– Add one tablespoon of each of these ingredients: soy sauce, hoisin sauce, sesame oil, grated garlic and the juice of one lime.
– Also add one teaspoon of sugar and mix everything well.
Spring Rolls:
– Soak the rice paper rolls in water for a few seconds and assemble the wraps using the shrimp at the base, the noodles, the herbs and the salad.
Plating:
– Cut the wraps diagonally, sprinkle herbs on top and pour the vinaigrette dressing into a bowl.
PREPARATION
Shrimp:
– Cook the shrimp in salted water for 6 to 8 minutes.
– Cook the rice noodles in salted water for 7 minutes and drain the water.
– Chop the mint, basil and coriander and prepare the lettuce salad.
Vinaigrette:
– Add one tablespoon of each of these ingredients: soy sauce, hoisin sauce, sesame oil, grated garlic and the juice of one lime.
– Also add one teaspoon of sugar and mix everything well.
Spring Rolls:
– Soak the rice paper rolls in water for a few seconds and assemble the wraps using the shrimp at the base, the noodles, the herbs and the salad.
Plating:
– Cut the wraps diagonally, sprinkle herbs on top and pour the vinaigrette dressing into a bowl.
