12 small peeled shrimps
100g cooked pork tenderloin
75g raw bean sprouts
8 lettuce leaves
1 carrot
8 rice cakes
12 mint leaves
Salt & peper
2 tablespoons of nuoc-mam
1 pinch of sugar
A few chopped coriander leaves
6 drops of Lime flavouring
5 drops of Mandarin Flavouring
Rouleaux de printemps aux arômes de Citron vert et mandarine
Copyright © 2020 Carine Zurbach
Wash the bean sprouts. Peel and rinse the carrot and cut it into very fine sticks. Cut the pork into strips.
Bring a large quantity of salt water to the boil. Discard the soy and carrot sticks. Cook for 2 minutes at low boiling point. Drain and leave to cool.
Bring another pot of salted water to a boil. Pour the rice noodles into the saucepan. Turn off heat, cover and let stand for 5 minutes. Place the vermicelli under cold water, drain and leave to cool.
Gently mix the vermicelli, pork strips, carrot sticks, soy and drops of lime and mandarin flavouring.
Moisten a rice leaf by soaking it in a bowl of cold water and spread it on a tea towel. Place a lettuce leaf and a little stuffing in the centre. Add 3 mint leaves and 3 shrimps. Fold over the edges of the wafer to form a small roll, tightening tightly. Be careful, however, not to tear the sheet.
Repeat until all ingredients are used up. Place a damp towel over the rolls while waiting to serve. Prepare the sauce by mixing the nuoc-mam, sugar, coriander and 2 tablespoons of water.
Lime Flavouring

Lime Flavouring

Invite the tropics in your kitchen

Mandarin Flavouring

Mandarin Flavouring

Lightly acidulated