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Fresh Spring Rolls with Japanese Style Sauce

Fresh Spring Rolls with Japanese Style Sauce

  • Pour 1-2
Noté par 81 personnes
Notez cette recette :

Fresh spring rolls could not be tastier with this Japanese twist on a Vietnamese favourite. This delightful little delicacy is bursting with fresh and vibrant ingredients with a creamy, tangy and umami-filled Japanese dipping sauce to bring all the flavours to life. An easy-to-make recipe, this is one dish that you will want to whip up again and again.

Ingrédients

2-3 prawns
green beans
2-3 whole chives/spring onion
mint/coriander leaves
pinch of salt
2-3 rice paper wrappers

dipping sauce:
10g miso paste
3g broad bean chilli paste
10g mayonnaise

Préparation

  1. Fill a small saucepan with some water and add a little salt. Bring to a boil. Add the prawns and boil until they bright pink, about 2-3 mins. Be careful not to overcook them.
  2. In a separate saucepan, boil the green beans for 2-4 mins. until blanched and set aside.
  3. Prepare the rice paper following the instruction on the package. Normally this involves soaking the rice paper wrappers in cool water for a few seconds until pliable.
  4. Lay the rice paper on clean cloth. Arrange the mint/coriander leaves on the bottom of the rice paper and add the prawn halves in the middle.
  5. Top with the green beans and one whole chive/spring onion. Sprinkle a little salt on top to taste.
  6. Fold the sides in and tightly roll to ensure all ingredients are inside.
  7. Make the dipping sauce by mixing all the ingredients together. 
  8. Serve spring rolls with the dipping sauce as a snack or side.

ACHETER LES INGRÉDIENTS

TOUT AJOUTER

Miso Shinshu, Hikari, 400 g

Pâte de fèves pimentées, Kikkoman, 110 g