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Ingredients
Spring Rolls with Vegetables and Seafood
- Ingredients
- 20 frozen Spring roll dough sheet
- 50 grams Glass noodles
- 4 scallions
- 1 bunch Chives
- 400 grams cooked shrimp
- 400 grams Surimi
- Lettuce (rinsed and drained)
- 100 grams Enoki mushrooms (trimed)
- 1 Cucumber (cut into slices)
- 3 Tomatoes (cored and cut into chunks)
- 2 Tbsps Fish sauce
- 1 pinch sugar
- Chili sauce (finished product)
Thaw the spring roll sheets. Take out 20 sheets and put on the table. Cover with a damp kitchen cloth so they do not dry out.
Add cellophane noodles to a bowl with warm water and allow to soften, for about 10 minutes. Cut the noodles into small pieces with kitchen scissors.
Rinse, trim and chop the scallions. Rinse the chives, shake dry and cut into rings. Rinse the lettuce leaves, shake dry, and cut into wide strips.
Cut the surimi lengthwise into quarters. Chop the cooked shrimp. For the filling, mix the surimi, shrimp, chives, scallions and glass noodles with fish sauce and sugar.
Lay the spring roll sheets directly on the work surface. Place the filling at the lower end of each sheet and top with the enoki mushrooms, cucumbers, tomatoes and lettuce leaves. Roll up the sheets and cut from center. Serve with chile sauce and lemon.