Vietnamese Rice Paper Pancakes
Fresh rice-paper rolls filled with strips of vegetables, avocado and shrimp, served with a bowl of soy sauce. By a recipe of Mariela Nordel.
Ingredients
| — | rice paper sheets (sold at Asian counters) |
| — | carrots |
| — | avocado |
| — | shrimp |
| — | asparagus |
| — | parsley |
| — | wild leek |
| — | soy sauce |
Instructions
By a recipe of Mariela Nordel.
Needed products: rice paper sheets (sold at Asian counters), carrots, avocado, shrimp, asparagus, parsley, wild leek, soy sauce.
- Lightly moisten the rice paper sheets in water. Then leave them in a damp cloth. Cut the chosen vegetables into strips. They can be many more and very varied – whatever you like. Blanch or grill the shrimp on a griddle.
- While we cook, she tells about her family, as much as her modesty allows. The first rice pancake is with avocado, carrots and shrimp. Nicole definitely refuses asparagus and parsley! Probably no one is surprised. The children later begin to appreciate these flavors. Place the filling from the chosen products in the center of the rice pancake. And roll it up – tightly and carefully, so the pancake does not tear. That's all!
- From here on you can simply improvise: add asparagus, noodles, wild leek, parsley, Asian mushrooms… Whatever you feel like. In general – have fun!
Serve, arrange and don't forget the little bowl for soy sauce.