English polski
Orientalne swiateczne spring rolls z krewetkami i sosem sojowym
Back
Krewetki gotowane tacka
2 servings 30m

Oriental Christmas Spring Rolls with Shrimp and Soy Sauce

Ingredients

  • 250g Norso headless cooked shrimp

  • 6 large rice paper wrappers

  • 1/2 carrot (cut into thin julienne strips)

  • 1/2 cucumber (cut into thin julienne strips)

  • 1/2 avocado (cut into strips)

  • 1 handful fresh cilantro

  • 1 handful chives (long pieces or chopped)

  • 2 chili peppers (small, for garnish and filling)

  • 1 lime (sliced ​​or quartered)

  • 50ml soy sauce (for serving)

Optional:

  • Toasted sesame seeds, Sriracha chili sauce to taste

Recipe instructions

Shrimp preparation

  1. Remove the shells and intestines from the shrimp.

  2. Cut the cleaned shrimp into smaller pieces or leave them whole (if they are small), reserving a few whole pieces for garnish.

  3. Optional: Drizzle the shrimp with a little lime juice.

Vegetable preparation

  1. Wash the carrots and cucumber thoroughly and cut them into thin, long julienne strips.

  2. Peel the avocado and cut them into similar strips.

  3. Wash and dry the cilantro and chives.

  4. Thinly slice the chili peppers (leave a few whole for garnish).

Assembling the spring rolls

  1. Prepare a large bowl of warm water.

  2. Soak a sheet of rice paper in warm water for a few seconds, until softened and pliable, but not falling apart. Place on a clean, slightly damp board.

  3. Layer the filling on the paper (closer to the bottom): some cilantro and chives, carrot sticks, cucumber, and avocado.

  4. Then add the shrimp pieces and a few chili slices.

  5. Fold the sides of the rice paper inward, then roll the roll up tightly but carefully.

Grilled lime and serving

  1. Preheat a dry grill pan (or use a kitchen torch).

  2. Grill the lime slices or wedges for 1-2 minutes on each side, until characteristic brown marks appear.

  3. Arrange the finished spring rolls on a plate. Place a small bowl of soy sauce on the side (you can add a dash of sriracha for a spicy kick).

  4. Garnish the plate with whole shrimp, grilled limes, and fresh chili peppers.

Chef's Tip: For even more stability, brush the tops with a little sesame oil after rolling. For a richer texture, add a little vermicelli rice noodles to the filling.

See also