Once in a Vietnamese cafe, I tried a dish that was unusual for me. It was delicious, it was not exorbitant, so when I saw rice paper for making these rolls in the store, I, without thinking twice, decided to try to cook them myself.
Because I did them for the first time, so I remember well all the nuances that should be paid attention to.
The first is rice paper. The packaging itself is soft. Be very careful when choosing. When I opened the package at home, every sheet, let's call it that, turned out to be broken. When wet, you can work with it, but ideally, especially without practice, it is better to have a whole product. It is not known that the sheets were broken even before the purchase, or was it me on the way home.
Secondly, in many recipes I read that when cooking you need to dip the leaf in water. In my opinion, it is much more convenient to walk on the sheet with a brush dipped in water. Thirdly, for these rolls, I bought shrimp twice. And I misunderstood the size twice. At first I bought boiled-frozen king prawns, but upon opening the package I realized that they were too small, then I took raw frozen shrimps, but after defrosting they also turned out to be small, so pay attention to the size of the shrimp - it must be large so that it can be wrapped in rice paper and the tail sticking out of the roll decent.
So, to prepare spring rolls, we need:
- Rice paper - 1 pack
- Avocado - 1 pc.
- Cream cheese (I have Philadelphia) - 150 gr.
- Lettuce leaves
- Soy sauce
- Lemon - juice of half a lemon
Moisten rice paper with water. Let it get wet for 5-7 minutes. Next, cut it in two with a knife.
Peel the avocado and cut into thin slices, pour over with lemon juice.
Boiled shrimp is trying to curl up. Our task is to straighten it so that it is in the roll at its full length, so you need to make small cuts along the belly of the shrimp.
On the edge of the paper, put a small leaf of lettuce, then a shrimp, add a little cream cheese to it and put a slice of avocado.
We gently fold the roll, bending the ends. The spring roll should be closed, only the tail of the shrimp will stick out.
This roll should be served with soy sauce, because without it, it is very insipid.
That's all! The first time you have to tinker, but you will definitely surprise your guests!
Here's a table I got. You can read the recipes for all dishes on my page.
Bon Appetit everyone!