Make at home: spring rolls with shrimp

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: spring rolls with shrimp.

Spring rolls with shrimp; this is really one of those dishes you can wake me up for. Crunchy, fresh, a bit spicy; delicious! And Thai food is almost unbeatable; Noi grew up with the smell of steamed rice and fresh ingredients and showed us the tastiest dishes from the crowded streets full of food stalls in Bangkok, to the vast beaches in southern Thailand. This recipe for the ultimate spring rolls filled with shrimp comes from Bangkok.

Ingredients 

100 g shrimp, peeled and cleaned
100 g rice noodles
10 rice papers
1 iceberg lettuce, cut into fine strips
1 cucumber, cut into fine strips
150 g carrot, cut into fine strips
1 bunch of coriander, the leaves
1 bunch of mint, the leaves
sweet chili sauce, for serving

How to make the spring rolls with shrimp

• Bring a pot of plenty of water to a boil and blanch the shrimp for 2 minutes. Drain them, cut them in half and set aside.
• Bring another pot of plenty of water to a boil and cook the noodles according to the instructions on the package.
• Soak 1 rice paper for half a minute in a bowl of water and let it drain in a colander.
• Evenly distribute some lettuce, noodles, cucumber, carrot and 2 halved shrimp over the rice paper. Also sprinkle some coriander and mint on top. Fold the edges inward and roll up the rice paper.
• Serve the spring rolls with the sweet chili sauce.