Shrimp summer rolls

Shrimp summer rolls – detailed recipe cooking. Time: 1 hour. 5 minutes. Complexity: easy Quantity: 8 rolls Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 55 gr. Mung bean or funchose noodles
• 12 – 16 peeled and chopped large shrimp
• 1 piece (5 cm.) Peeled and thinly sliced fresh ginger
• 1 lemon cut in half
• 1/4 Art. soy sauce
• 1/4 Art. Sahara
• 4 bay leaves
• 1 tbsp. l chopped green onions (green and white parts)
• 1 tsp chopped garlic
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper
• 2 tsp Creole Spice (see recipe below)
• 8 round sheets of rice paper (21 cm in diameter)
• 8 small sheets of romaine lettuce (rinse, dry, remove stalks and pick in small pieces)
• 30 gr alfalfa or radish seedlings
• 32 fresh mint leaves
• 32 sprigs of fresh cilantro
• 1 julienne chopped
• 1 peeled and coarsely grated carrot

Creole Spice Blend (also known as Bayou Blast):

• 2.5 tbsp. l paprika
• 2 tbsp. l salt
• 2 tbsp. l garlic powder
• 1 tbsp. l black pepper
• 1 tbsp. l onion powder
• 1 tbsp. l cayenne pepper
• 1 tbsp. l dried oregano
• 1 tbsp. l dried thyme
• Mix all the ingredients thoroughly.

Recipes with similar ingredients: shrimp, ginger root, radish, cucumbers, carrots, romaine lettuce, alfalfa shoots, soy sauce, onions green, garlic, bay leaf, ground cayenne pepper, paprika, oregano, onion powder, thyme, lemon, mint, cilantro

Recipe preparation:

1. Pour 2 tbsp into a large bowl. hot water and put the noodles. Soak until it becomes soft and slightly elastic for 20-30 minutes. Drain and dry the noodles on a paper towel. Put in bowl and cover.
2. In a large saucepan, mix 4 tbsp. water, ginger, lemon, soy sauce, sugar, bay leaves, chives, garlic, salt, black pepper and cayenne pepper. Bring to a boil. Season shrimp Creole essence and put in boiling water. Cook for 2 minutes. then remove the pan from the heat and leave the shrimp in hot liquid for 2 minutes until ready. Place with tongs or slotted spoon shrimp out of water and let cool.
3. When the shrimp have cooled so as not to burn their hands, cut them in half lengthwise. Pour hot water into a large bowl. Place a clean kitchen towel next to the bowl. Omit 1 sheet rice paper into water and hold until it is soft, about a minute. Carefully remove the rice paper from the water and place on towel.
4. Put 1/8 part of the soaked noodles, 4 pieces in the center of the sheet lettuce, about 20 seedlings, 3-4 shrimp halves (lay out one after another in a row), 4 leaves of mint, 4 sprigs of cilantro and 1/8 part cucumber and carrots. Wrap the bottom edge of the sheet on the filling, tuck the sides and roll like an egg roll. Put stitch down onto the plate and repeat the same steps with the remaining rice paper and filling. Serve immediately with your loved one dip sauce.