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Home 2 x frisse summer rolls met garnalen & krab

Recipes

When I'm at the Foodhallen, I love getting them at Viet View: summer rolls. They're basically non-fried spring rolls, but with a filling that sometimes leans Thai and sometimes Vietnamese. I'm not a huge fan of frying, so these rolls fit perfectly with my taste. I had the rice paper (because that's what they're made from) sitting in the cupboard for weeks, but I never got around to using it. Until last Saturday, when Nicky was over. We decided it was time to finally take the rice paper out of the cupboard and make something tasty with it. And tasty it was! Truly summer on a plate =D

The nice thing is these rolls are super foolproof (you can't go wrong), yet they look very cool. Perfect for cheering yourself up with a cheerful plate, for when friends come over, or for packing in your lunchbox to give your lunch break an instant happy twist.

Recipe

2 x fresh summer rolls with shrimp & crab

These fresh summer rolls are filled with juicy shrimp or surimi, creamy avocado and crunchy vegetables. Perfect as a light meal or as an impressive starter on a summer day.

Course	Main course
Kitchen	Vietnamese
Servings	6

Preparation time

Preparation time	20 min
Total	20 min

Equipment

Bowl or large flat plate
frying pan
garlic press

Ingredients

9 shrimp
6 surimi sticks
1 avocado
1/2 cucumber
bag of salad mix with iceberg lettuce and carrot (you can also julienne yourself)
handful of fresh mint | handful of fresh basil
1/3 packet rice vermicelli (also known as rice noodles)
rice paper sheets
2 cloves garlic

2 x frisse summer rolls met garnalen & krab

1. Start by slicing the cucumber and surimi into long, thin strips. Also slice the avocado into nice, thin slices. Cook the rice vermicelli according to the package instructions.

2. Heat some olive oil in the pan, press the garlic and a 1 cm piece of ginger through a garlic press and add this to the pan with the shrimp. Fry until they're pink (not too long! They'll dry out).

3. Pour warm water (tap on the hottest setting is fine) into a bowl or plate and place a sheet of rice paper in it. You'll feel the texture change: it's no longer hard but becomes soft. After about half a minute the whole sheet should be soft: then carefully lay it on the counter.

4. Now we make the rolls: 3 with shrimp and 3 with surimi. Place some lettuce on the paper, then some rice vermicelli, cucumber and avocado, and finish with 3 shrimp or surimi and some basil and/or mint. Now fold the rolls as shown in the instructions below:

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Work quickly once the rice paper softens, as it becomes stickier the longer it's wet. Place the filled rolls on a plate with a damp cloth underneath so they don't stick to the surface.

Serve the summer rolls immediately after making them for the best flavor and texture. A dipping sauce of sweet chili or peanut sauce goes wonderfully with them.

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