Vietnamese rolls with vegetables and shrimps
- 8 round sheets of rice paper
- 24 fresh shrimps
- 6-8 foglie di insalata
- 2 carrots
- 1 table spoon of Damiano roasted peanut butter
- 3 table spoons of soybean sauce
- 30g of rice spaghettini
Clean the shrimps and cook them on steam for 8-10 minutes (the cook time depends on the shrimp’s dimension).
Boil the salty water in a pot and boil the rice spaghettini as per indication on the packaging. Usually it takes 3-4 minutes.
Wash the lettuce, dry it and cut into strips.
Wash and peel the carrots and cut them into sticks.
Wet the rice paper sheets for 5 seconds in cold water, it should be easy to bend it without breaking.
Put three shrimps in the middle of each lettuce leaf, then add some lettuce strips, few carrot’s sticks and a small serving od rice spaghetti. You can add if you like some soybean or cabbage sprouts or cucumber slices.
Bend the shortest sides of the rice paper on itself, then roll it from one open side to the other, so you will get a roll. The rice paper will seal itself naturally.
Serve fresh rolls with a side sauce made with peanut butter and soybean. Add some water to balance the right consistency.
For a totally vegan option, you can replace the shrimps with some fried tofu.