- 16 Rice paper
- 8 Lettuce
- 2 scallions (sliced into fine rings)
- 80 grams Crème fraiche
- 100 grams cooked Glass noodles
- 150 grams cooked shrimp
Soak rice paper briefly in hot water, dry on paper towels, then place 2 sheets together. Top lower third with lettuce, creme fraiche and cooked glass noodles. Add shrimp, mint leaves and scallion rings. Fold edges of the rice paper inward and roll around fillings.
For the sauce, peel garlic and chop coarsely. Rinse chile, remove seeds and puree along with peanuts, sugar, lemon juice, ketchup and creme fraiche.
Cut in half and place on a platter and garnish. Serve with the dipping sauce.