2020-08-13 / test@t

Spring roll salad

You've probably heard about Vietnamese spring rolls - rolls made from thin rice pancakes stuffed with vegetables, herbs, shrimp and noodles. And if you still haven't tried them, using the excuse that you can't buy rice pancakes, it's time to make a salad with the same ingredients.

Ingredients

250 g large shrimps
100 g rice noodles
2 small carrots
1 medium cucumber
6 sprigs of cilantro
3 feathers of green onions
half a red onion
1 tsp. light and black sesame seeds
salt
3 cm ginger root
1 st. l. Teddy bear
1/4 cup lime juice
1/4 cup water
1/4 cup vegetable oil
1 tbsp. l. rice wine vinegar
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Boil water in a saucepan. Add rice noodles and cook for 5 minutes, until tender. Throw in a colander, then rinse with cold water. Cool it down.

Step 2

Peel the shrimp from the shell, remove the head and tail. Cut along the back with a sharp knife and remove the dark vein.

Step 3

Boil water in a saucepan, salt and boil the shrimp until tender, 2 minutes. Cool it down.

Step 4

For dressing, peel the ginger and grate on a fine grater. Mix all the dressing ingredients in a screw-top jar and shake well.

Step 5

Peel the carrots and cut into thin strips or grate for Korean carrots. Slice the green onions diagonally. Cut the cucumber in half lengthways and cut into slices. Chop the cilantro leaves coarsely. Cut the red onion into thin quarters. Place vegetables and herbs in a bowl.

Step 6

Add rice noodles and shrimp to the salad and top with the dressing. Divide the salad into bowls and sprinkle with white and black sesame seeds.

Cooking time

30m

Servings

Catalog