Spring/Summer Rolls
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
For 2-3 portions
Ingredients
The rolls:
2 big carrots, cut into fine sticks
1 cucumber, cut into fine sticks (not the middle part, where all the seeds are)
1 small pack of frozen medium sized shrimps
rice papers
150g/5 oz rice vermicelle
1 mango, cut into fine sticks
1 chile pepper, finely slice
bean sprouts *optional
a few leaves of lettuce
fresh mint or coriander leaves
sesame oil
The peanut sauce:
45 ml Hoisin sauce
30g/2 TBSP crushed peanuts (or crunchy peanut butter)
1 tbsp rice vinegar
1 tbsp water
The vietnamese sauce:
15g/1 TBSP sugar
30ml/2 TBSP rice vinegar
15ml/1 TBSP fish sauce
10g/2 tsp hot pepper in oil sauce
Directions:
Defrost the shrimps in a cold water bath.
When ready, add 1 tbs of fish sauce to the shrimps, drain again.
Sauté the shrimps.
Cook the rice vermicelle in hot water for about 2 minutes.
Drain and rinse them in cold water.
Add 1 tbs of sesame oil and mix them a bit.
Cut all the vegetables and make the sauces, add to the table.
Presentation:
Add a bowl of lukewarm water and leave it near the table to soak the rice papers.
Just need to soak them completely, no need to wait.
Lay the paper on a wet towel.
Add the ingredients of your choice in the center of the roll (not too much).
Fold the sides on top first, then roll it up gently but tightly.
Dip it in the sauces and bite!
Slightly adapted from a recipe from foodolic.com