Spring rolls with shrimp, Purple Haze carrot and watermelon radish
Today we just ignore the gray skies, spring is in the air! In Vietnam you can buy them on every corner of the street, but in the Netherlands they aren't that well-known yet. Which is a shame, since they are really tasty, versatile and healthy! We are talking about 'spring rolls'!
Spring rolls made from rice paper. You can fill these with whatever you like! Meat, vegetables, chicken, fish, fruit: everything tastes good in these beautiful packages! The nice thing about spring rolls is that they are shine through. That's why colored vegetables are the perfect ingredients to stuff it with! We used watermelon radish and Purple Haze carrot for a cheerful spring Friday-afternoon snack!
1 Purple Haze carrot
2 Watermelon radish
2 Kaffir limes
200g cooked shrimp
10 rice papers
100g glass noodles
For the dipping sauces
4 tbsp. peanut butter
Chili sauce to taste
1. Cut the Purple Haze carrot in half lengthwise. Cut one half jullienne and the other half into thin slices.
2. Cut the watermelon radish in half and into thin slices.
3. Mix the peanut butter with chili sauce to taste and add some water to create a thinner sauce.
4. Boil the glass noodles in water for about 3-4 minutes. Drain.
5. Let the rice papers soak one by one in a bowl of warm water.
6. Spread a rice paper on a plate, spread the carrot, watermelon radish, glass noodles and shrimp into the middle of the rice paper.
7. Sprinkle with some Kaffir lime juice.
8. Fold the sides of the rice paper and roll up until a spring roll is formed.
9. Serve the spring rolls with the peanut sauce and some chili sauce.