Lucky rolls with shrimp filling (Vietnam)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Remove the shrimps from their shells, remove the intestines and wash the shrimps. Cut the shrimp meat into small pieces. Mix 2 tablespoons soy sauce, sherry, 1 tablespoon sesame oil and a little sugar. Mix the marinade with the shrimp meat and leave to stand for a short time. In the meantime clean and wash the carrot and courgette and cut them into juliennes. Clean and wash the spring onion and cut it into fine rings. Peel shallot, garlic and ginger.

2. 2

   Dice shallots and ginger very finely. Press garlic through a garlic press. Drain the shrimps on a sieve and collect the marinade. Heat the oil in a pan and fry the prawns briefly. Add zucchini, carrots, garlic, shallot and ginger and stir-fry briefly. Finally add spring onions together with the marinade. Season to taste with salt, pepper and sugar and let it cool down. Meanwhile, for the sauce, wash the orange thoroughly and cut the peel into fine strips using a pestle cutter. Cut the orange in half and squeeze one half. Boil up the orange juice, chicken stock, hoisin sauce, remaining soy sauce and sesame oil. Add orange zests and season the sauce with salt and cayenne pepper. Place rice paper sheets on a large damp tea towel, spray with water and cover with a damp tea towel. Leave leaves to soak for 10-15 minutes. Clean, wash and drain lettuce well.

3. 3

   Cut the orange in half and squeeze one half. Boil up the orange juice, chicken stock, hoisin sauce, remaining soy sauce and sesame oil. Add orange zests and season the sauce with salt and cayenne pepper. Place rice paper sheets on a large damp tea towel, spray with water and cover with a damp tea towel. Leave leaves to soak for 10-15 minutes. Clean, wash and drain lettuce well. Put 6 large beautiful leaves aside. Wash the herbs as well, dab dry and remove the leaves from half of the herbs. Place 2 rice paper sheets on top of each other, cover with a lettuce leaf and place some filling on top. Spread some of the herb leaves on the filling. Turn the sides and roll up the rolls as tightly as possible. Cover with a damp cloth until serving and keep cool. Arrange on plates, garnished with the rest of the salad and herbs. Serve with Hoisin orange sauce

4. 4

   Wash the herbs as well, dab dry and remove the leaves from half of the herbs. Place 2 rice paper sheets on top of each other, cover with a lettuce leaf and place some filling on top. Spread some of the herb leaves on the filling. Turn the sides and roll up the rolls as tightly as possible. Cover with a damp cloth until serving and keep cool. Arrange on plates, garnished with the rest of the salad and herbs. Serve with Hoisin orange sauce

Nutrition Facts

KCAL
180 kcal

CARBS
23 g

FATS
6 g

PROTEINS
9 g