Shrimp Spring Rolls with Mint and Rice Vermicelli

Shrimp Spring Rolls with Mint and Rice Vermicelli : Fresh, translucent rolls filled with shrimp, vermicelli and herbs, served with a peanut sauce made in the bowl.

• 4 servings
• Preparation 35 min
• Cooking 10 min
• Total 45 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : shrimp spring rolls

• 12 rice paper wrappers
• 12 large cooked shrimp
• 60 g rice vermicelli
• 1 carrot
• 0.5 cucumber
• 1 head of lettuce
• 1 sprig of mint
• 60 g roasted peanuts
• 3 tbsp hoisin sauce
• 100 ml water
• 1 tbsp lime juice

Preparation : shrimp spring rolls

1. Cook the vermicelli for 3 minutes in boiling water, rinse with cold water and drain.
2. Cut the carrot and cucumber into sticks and slice the shrimp in half lengthwise.
3. Put the peanuts in the bowl and coarsely chop. 4 secspeed 5
4. Add the hoisin sauce, water and lime juice, then heat the sauce. 3 min80°Cspeed 2
5. Dip a wrapper in warm water for 10 seconds and lay it on a damp kitchen towel.
6. Fill with lettuce, vermicelli, vegetables, mint and 2 shrimp halves, then roll tightly, folding in the sides.
7. Serve with the sauce.

Storage: A few hours under a damp cloth; best eaten the same day.

You can make this dish stress free with simple ingredients. Allow about 45 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.