Filled Rice Paper Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 sheets rice paper, 16 cm in diameter
- 3 leaves iceberg lettuce
- 100 g noodles (rice noodles)
- 200 g shrimp (s) (tails), cooked
- Curry paste, green
- Coriander green
- soy sauce
Print Recipe
Pin Recipe Instructions
- Cook rice noodles for 1 1/2 - 2 minutes, drain and drain.
- Briefly place 2 of the 12 rice paper sheets in warm water until they can be shaped perfectly. Then take it out, let it drain and lay it on the worktop so that it overlaps. Cut 1 sheet of iceberg lettuce so that it fits on the rice paper sheets and place on top of the leaves, brush with green curry paste (be careful!), Add some of the rice noodles and 3-4 shrimp tails and a little coriander green. Wrap the whole thing with 2 turns, fold in the ends and continue to wrap.
- Proceed in the same way with the other 5 rolls.
- Serve with soy sauce for dipping.
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