Fresh Spring Rolls from Vietnam

Summary

Ingredients

For the sauce:

• 2 ½ tablespoon tamarind paste
• 1 teaspoon sesame seeds, toasted
• 3 tablespoons water
• 40 g peanut butter, crunchy
• 3 teaspoons mustard, sweet
• 1 teaspoon rice vinegar
• 1 teaspoon ginger root, fresh, chopped
• 2 teaspoons honey
• 1 teaspoon chilli flakes

For the filling:

• 60 g noodles (rice), thread-like
• Shrimp, cooked and peeled
• 120 g carrot (s), rated
• 120 g mun bean seedlins
• 120 g cucumber (s), peeled, pitted, julienne cut

For the salad:, mixed red and green, cut into small pieces

• 2 tablespoon mint, fresh
• 2 tablespoon coriander greens, fresh
• 8 sheets rice paper, dia: approx. 30 cm

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Instructions

1. Sauce:
2. Mix all ingredients to a more or less homogeneous, liquid mass.
3. Spring rolls:
4. The quantity given is for eight large sheets of rice paper (diameter approx. 30 cm). For rice paper with a much smaller dia, around 15-20 pieces are needed.
5. Prepare the rice noodles as described on the package, if not specified: put them in hot water for about 15 minutes until they are cooked. Let cool down briefly and cut a little shorter with kitchen scissors so that they can be mixed more easily with the other ingredients. Mix the pasta with the rest of the ingredients except the rice paper.
6. Briefly put the rice paper in hot water, then remove it immediately. Put an adequate amount of filling in the middle. Fold in from the bottom, then roll the sides and then roll so that it becomes spring roll shape. Place on a plate with the seam down. Continue until the ingredients are used up.
7. To prevent the spring rolls from drying out, place damp lettuce leaves on them.
8. Serve with the sauce for dipping.
9. Variations:
10. Often, in addition to the shrimp, you can also find pork in the spring rolls. This is fried beforehand and cut into small strips.