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Spring Rolls with Plain Breaded Torpedo Shrimps and Peanut Butter Dipping Sauce

Ingredients

  • Crevettes torpilles panées nature
  • 250mL (1 tasse) beurre d’arachides
  • 30mL (2 c. à soupe) de miel
  • 250mL (1 tasse) d’eau
  • 30mL (2 c. à soupe) de sauce soya réduite en sodium
  • 15mL (1 c. à soupe) d’huile de sésame grillée
  • Facultatif - Sauce sriracha (au goût – attention, épicé!)
  • 500mL (2 tasses) vermicelles de riz cuites
  • 16 feuilles de riz de 23cm de diamètre
  • 4 feuilles de laitue verte coupées en deux
  • 1 poivron rouge, en juliennes
  • Chou rouge râpé
  • Concombre épépiné, en juliennes
  • 125mL (½ tasse) feuilles de menthe fraîche

              

Preparation

  • Preheat oven to 220C/ 425F
  • Remove shrimp from packaging and place on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake in center of oven for 15 to 18 minutes.
  • Prepare the peanut butter dipping sauce: in a bowl, mix the peanut butter with the honey, water, soy sauce, sesame oil and a little sriracha sauce to taste (be careful, spicy!). Set aside.
  • Meanwhile, bring a large pot of water to a boil. Remove from heat and immerse rice vermicelli for 3 minutes.
  • Drain, rinse with cold water and set aside.
  • Prepare the vegetables and set aside.
  • Pour hot water into a deep dish and dip a rice paper into it for a few minutes or until it softens. Remove from water and drain on a dry cloth, then place on a plastic cutting board (to prevent sticking).
  • Place a second sheet of softened rice on top of half of the first.
  • Place lettuce on one end and add about 60mL (¼ cup) of vermicelli, and fold the sides toward the center. Roll up tightly.

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