Dishes Recipes

Vietnamese spring rolls with shrimps.

A classic of Vietnamese cuisine, the spring roll lives up to its name. Fresh, light and balanced, it adapts to all your desires.

Jérémy Van Gotthem

Jérémy Van Gotthem

Welcome to my world of taste. My name is Jérémy Van Cotthem, I am 33 years old and a good epicurean! Passionate about the art of eating well or cooking well, I am a graduate of the Hotel School of Namur and have been active in the restaurant sector for about ten years. Through my page "La Cuisine de Jérém'", I share my daily recipes as well as my gourmet discoveries.

A classic of Vietnamese cuisine, the spring roll lives up to its name. Fresh, light and balanced, it adapts to all your desires.

Dip sauce :
– Nuoc mam sauce :

For 35 cl
20 cl water
12.5 cl fish sauce
4 cl lime juice
2 cl rice vinegar
3 tbsp brown sugar
5 cloves of garlic
2 finely diced Thai chillies
1 small carrot, finely julienned (optional), I used a young onion

Bring the water and sugar to the boil, add the fish sauce and reduce for 5 minutes. Allow to cool and add the lemon juice, rice vinegar, chopped garlic and chilli. Leave to cool and pack

– Hoisin sauce, crushed peanuts

Hoisin sauce has a thick texture and a reddish-brown colour, and can be considered an Asian BBQ sauce. It can be used as a dip for dumplings, spring rolls, dumplings, but also as a marinade and seasoning, especially for meats (like duck or pork).
You can find it in Asian grocery shops.

List of ingredients:

– Rice leaves
– Rice vermicelli
– Cooked shrimp
– Lettuce leaves
– Coriander, fresh mint
– Carrots
– Cucumber
– Avocado

Steps of the recipe:

1) Soak the rice vermicelli in boiling water (not boiling) for 3-4 minutes, drain and then cool.

Chop the carrots and cucumber into Julienne strips and cut the avocado into thin strips.
(Slightly lemony to avoid oxidation)

3) Soak the rice leaves in hot water for a few seconds to soften them.

4) Place one sheet on a clean damp cloth or smooth board.

Arrange the lettuce, carrots, cucumber sticks and avocado slices, fresh herbs and rice vermicelli and finish with the shrimp staggered on top. I took care to cut them in half so as not to have a too bulky roll.

The one and only technical part is here (after the leaf dipping). There are several methods, the one I prefer, which makes the rolls the most solid and manageable in my opinion, is this one.
Fold the two short sides tightly over your filling rectangle.
Fold one of the long sides over the filling tightly, this is where the “tube” forms, feel free to manipulate a little so that all the ingredients find their place and it is solid.
Fold up the last layer, tightening it as much as possible.

Enjoy your meal!

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