Chicken and Shrimp Spring Rolls

Rouleaux de printemps au poulet et aux crevettes

Ingredients

Spring rolls

  • 250 g (9 oz) bean vermicelli
  • 15 ml (1 tbsp) soy sauce
  • (10) rice leaves
  • (1) carrot, cut into thin julienne strips
  • (1) red bell pepper, seeded and cut into thin julienne strips
  • (1/2) cucumber, thinly julienne
  • (1/4) Boston lettuce, washed and leaves

The additional filling

  • Green onions
  • Mint leaves
  • Coriander leaves
  • Cooked and shredded chicken
  • Cooked shrimp

Peanut sauce

  • 250 ml (1 cup) natural peanut butter
  • 250 ml (1 cup) coconut milk
  • 15 ml (1 tbsp) sambal oelek sauce
  • 35 ml (1/8 cup) rice vinegar
  • 60 ml (4 tbsp) hoisin sauce

Preparation

  1. In a bowl of cold water, soak the vermicelli for 30 minutes. Drain.
  2. In a pan of boiling water, immerse the vermicelli, remove immediately, drain and let cool under cold water.
  3. In a bowl, add the soy sauce to the vermicelli and mix.
  4. In small bowls, organize the various filling ingredients so that you have everything at hand when it comes time to fill the rolls.
  5. Prepare a large bowl of very hot water.
  6. Take a rice paper and quickly dip it in hot water.
  7. Place the softened rice paper on a work surface, fill with the various ingredients and roll up. Repeat to form the other rolls.

Peanut sauce

In a bowl, using a hand blender or whisk, combine the peanut butter, coconut milk, sambal oelek sauce, rice vinegar, and hoisin sauce until smooth.

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