- ¼ cup Nut oil
- 1 small carrot (julienned)
- 2 Bok Choy (leaves separated)
- 1 cup uncooked baby shrimp
- 1 Tbsp Rice wine vinegar
- 1 Tbsp Fish sauce
- 1 tsp caster sugar
- 1 Tbsp light soy sauce
- 12 sheets Rice paper (roughly 6-8 inches in diameter)
- 1 red chili pepper (finely sliced)
- 1 small, red chili pepper (to garnish)
- 1 chili pepper (to garnish)
- julienned Leeks (to garnish)
- ¼ cup dark soy sauce (to garnish)
Heat the groundnut oil in a wok over a medium-high heat and stir fry the carrots, bok choi and shrimp for 2-3 minutes.
Add the rice wine vinegar, fish sauce and sugar and continue to stir fry for 2-3 minutes. Season with the soy sauce and set to one side.
Have a bowl of hot water ready and place a damp cloth on a flat surface.
Working quickly, submerge a sheet of rice paper in the hot water for 3 seconds then carefully lay flat on the damp cloth.
Fill the centre of the rice paper with the shrimp filling and arrange neatly down the middle.
Roll the rice paper neatly into a rectangle shape, make sure the filling is tightly held within. Fold the sides in and finish rolling. Continue in this fashion until all 12 have been rolled.
Arrange on serving plates, 3 per portion and garnish with the chillies, sliced chilli and tie the leek julienne into a bundle using a strip of julienned leek.
Serve with dipping pots of the dark soy sauce on the side.