Shrimp spring rolls served with a peanut sauce

Preparation time: 30 min

• To prepare BEFORE the class

  Ingredients to prepare

  1/ To cook the rice vermicelli, bring to a boil a large pot of salted water, remove from heat and put the vermicelli inside for 3 to 5 min. Drain and rince under cold water. Drain again and pour in a bowl with a wet kitchen towel on top.

  2/ Peel and slice the mango in little sticks (not to thick)

  3/ Wash the lettuce. Put them in a bowl and cover with a wet napkin or scott towel.

  4/ Peel and chop the garlic.

  Tools you will need

  A large bowl(biiger than your rice paper.

  2 clean kitchen towels

  1 large flat plate + saran wrap

  1 bowl + 1 pot + 1 wooden spoon or a whisk

  Cutting board and small knife

  1 large plate for presentation and a little cup or bowl for the sauce

• General preparation

  Julienne the mango. Cut the shrimps in half lengthwise. Crush the peanuts. Boil a large volume of salted water (10 g salt / liter of water). Remove from heat and immerse the rice noodles for 3 to 5 minutes (they should remain slightly al dente). Drain and cool the noodles in cold water.

• Peanut sauce preparation

  In a small pan, with a drizzle with vegetable oil, fry the chopped garlic. Add water, sugar and hoisin sauce and bring to a boil. Remove from the heat and stir in peanut butter and lime juice, stirring with a whisk. Season with salt.

• Spring rolls preparation

  Soak 2 sheets of rice at a time in a bowl of warm water for a few seconds. Drain well. Overlap the two sheets and rigth in the center align a few shrimps, 2 Boston lettuce leaves, a portion of vermicelli, some julienned mango and 2 mint leaves. Roll the whole thing, making sure to tighten up your rolls as much as you can so they do not fall apart when eating them.

• To serve

  Cut your spring rolls diagonally and serve them with small individual containers of peanut sauce topped with crushed peanuts.