Thai Rice Rolls with Sweet and Sour Chili Sauce Dip
Ingredients
- For the rolls
- 100 grams Glass noodles
- 1 Celery
- 1 carrot
- 1 green Bell pepper
- 1 pc Organic cucumber (about 7 cm)
- 8 Wild garlic leaf
- 16 Chives
- 250 grams shrimp
- light soy sauce
- 1 tsp minced Lemongrass
- 1 Tbsp Peanut oil
- 8 leaves Rice paper
- For the dip
- 2 Tbsps soy sauce
- 1 tsp Tabasco sauce
- 1 Tbsp sweet and sour Chili sauce
- 1 Tbsp honey
- 2 Tbsps Lime juice
Preparation steps
For the rolls, cook noodles according to package directions, drain, rinse with cold water and drain again. Rinse celery, carrots, bell peppers and cucumber, trim or peel as needed and cut into long 7 cm (approximately 3 inch), narrow sticks. Rinse herbs and pat dry. Mix shrimp in a bowl with 2 tablespoons soy sauce and lemongrass, let stand for 10 minutes, then fry in a skillet with hot peanut oil.
Fill a shallow dish, slightly larger than the sheets of rice paper, with water. In addition, spread a cloth on a work surface and place a second cloth nearby. Dive one rice paper in the dish and soak for about 1 minute. Then gently spread rice paper on the first cloth and pat dry with the second cloth.
In the middle of the soft rice paper arrange some vegetables, noodles, herbs and shrimp. Fold the ends of the rice paper inward and roll around the filling to create a log. Soak and fill remaining rice paper portions in the same way. Place all rice paper rolls on a plate for serving.
For the dip, mix soy sauce in a bowl with Tabasco, sweet and sour chili sauce, honey and lime juice. Serve with the rice rolls.
