2020-08-13 / test@t
Rolls with vegetables and shrimps in rice dough
Vegetable rolls work well with vegetable smoothies based on spinach, cucumbers, spices and olive oil.
- 8 dry rice paper "pancakes"
- 16 raw tiger prawns
- 2 medium cucumbers
- 1 red bell pepper
- 1 small carrot
- 1 bunch of cilantro
- 40 g dry funchose or other Asian noodles
- 3 tbsp. l. peanut butter
- 2 tbsp. l. soy sauce
- 2 tsp fish sauce
- vegetable oil for greasing, if necessary, soy sauce for serving
STEP-BY-STEP COOKING RECIPE
Peel the shrimp from the shell, cut the back, remove the dark intestinal vein. Season the shrimp with salt and leave for 10 minutes.
Using a paring knife, cut the peeled bell peppers, cucumbers, and carrots into thin slices. Use a knife to cut the plates lengthwise into strips, then crosswise into pieces 10-12 cm long.
Prepare the funchose according to the instructions on the package - and simultaneously boil the shrimps with the funchose. Throw funchose and shrimp on a sieve, let the liquid drain.
Combine peanut butter with soy and fish sauce. If the mixture is too thick, add 1–2 tbsp. l. warm water.
Dip the rice pancake in warm (35–40 ° С) water for 10 seconds, place on the work surface. First, place 2 sprigs of cilantro and shrimp in the center, a little vegetable strips, then noodles. Drizzle with peanut sauce.
Wrap the filling in the pancake, tucking it in as tightly as possible and covering the open sides. If you will not eat the rolls right away, then grease them with vegetable oil - this way you can carry them in the lunch box to work. Serve with soy sauce.