Excellent as appetizers, these rolls are delicious alone or with peanut dipping sauce.
Tip: For a vegetarian option, replace the shrimp with firm tofu.
Servings: 10
Degree of difficulty: Intermediate
NUTRITIONAL INFORMATION
Calories: 101
Proteins: 5 g
Fat: 2 g
Saturated fat: 0 g
Cholesterol: 22 mg
Carbohydrates: 17 g
Fibre: 1 g
Sodium: 230 mg
Potassium: 95 mg
INGREDIENTS
A quarter of a pack of 400 g of brown rice vermicelli farm
1 carrot, grated
250 ml (1 cup) heads shiitake mushrooms, thinly sliced
60 ml (¼ cup) fresh cilantro, chopped
25 ml (2 tbsp.) Chopped fresh mint
(2 tbsp.) 25 ml soy sauce reduced sodium
20 large cooked without the tail, approximately 250 g shrimp (8 oz)
10 sheets of rice paper (22 cm or 8 ¾ inches in diameter) with peanut dipping sauce:
45 ml (3 tbsp.) Hoisin sauce
20 ml (4 tsp.) Creamy peanut butter
45 ml (3 tbsp.) Rice vinegar
30 ml (2 tbsp.) Warm water
INSTRUCTIONS
Peanut dipping sauce: In a bowl, mix together hoisin sauce and peanut butter. Whisk slowly adding rice vinegar and enough warm water to obtain a smooth and uniform texture.
Place the noodles in a large bowl and scalding. Let stand 10 minutes. Drain and rinse with cold water. Toss with carrots, mushrooms, cilantro, mint and soy sauce. Stir in 30 ml (2 tbsp.) Of dipping sauce.
Fill a shallow bowl of warm water. Submerge one sheet of rice paper at a time for about 30 seconds or until softened. Place on a clean damp towel and pour 1/10 of the noodle mixture in the center. Cover with two shrimp and fold the ends inward, then roll the sheet into a spiral. Repeat with remaining ingredients. Cover the rolls with damp paper towels and plastic wrap. Keep up to 2 hours in refrigerator. Cut each roll in half diagonally and serve.
Serve remaining sauce with the rolls.
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