Vietnamese spring rolls
- ⏱ 35 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Fresh Vietnamese rice-paper rolls filled with vegetables and shrimp, served with a savory dipping sauce.
Adapted from FIT.nl.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Vietnamese spring r...
0/0
COOK 1COOK 2
1Cook the shrimp
In a pan, heat the olive oil and fry the shrimp until...
2Cut cucumber and pepper
3Plate and serve
+ 13 more steps in the app
Vietnamese spring r...
0/0
COOK 2COOK 1
1Cook the shrimp
2Cut cucumber and pepper
Remove the seeds and membranes from the cucumber and...
Grate the skin from the winter carrot and cut it into...
3Plate and serve
+ 13 more steps in the app
Ingredients
- 1 pack rice-paper sheets
- 1 winter carrot
- 1/2 Chinese cabbage
- 1 cucumber
- 1 red bell pepper
- 250 g frozen shrimp
- 3 spring onions
- 1 tbsp olive oil
- 1 red chili pepper
- 1 garlic clove
- 3 tsp grated ginger
- 5 tsp honey
- 5 tbsp soy sauce
- 1.5 tsp sesame oil
- 2 tsp lemon juice
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Cook the shrimp
- COOK 2 In a pan, heat the olive oil and fry the shrimp until cooked, approximately 4 minutes
2. Cut cucumber and pepper
- COOK 1 Remove the seeds and membranes from the cucumber and red bell pepper and cut them lengthwise into thin strips 10 cm long
- COOK 1 Grate the skin from the winter carrot and cut it into strips just as thin as the cucumber and red bell pepper
3. Halve the shrimp
- COOK 2 When the shrimp are cooked, cut them in half lengthwise so that you have 2 half-shrimp rounds
🤝 Cook 1 hands the dish over to Cook 2.
4. Slice Chinese cabbage
- COOK 2 Cut the spring onions into thin rings
- COOK 2 Wash the Chinese cabbage and cut it into thin strips
5. Prepare warm water
- COOK 1 Fill a large flat dish or spacious bowl with warm water
- COOK 1 Place a rice-paper sheet in the water and soak it for 30 seconds
- COOK 1 After 30 seconds, remove the rice-paper sheet from the warm water and place it on a clean tea towel to remove the excess water
- COOK 1 On a clean work surface, place the rice-paper sheet and put a strip of cucumber, red bell pepper, carrot, and 2 strips of Chinese cabbage in the center
🤝 Cook 2 hands over Chinese cabbage.
6. Repeat the rolls
- COOK 1 Sprinkle some spring onion over it and add 2 half-shrimp
- COOK 1 Fold one half over the filling, pull it tightly, and roll it a short distance
- COOK 1 Fold the sides inward and roll it all the way through
- COOK 1 Repeat steps 3 and 4 until all the shrimp are used and you have enough rolls
🤝 Cook 2 hands over the filling.
7. Chop dip aromatics
- COOK 2 For the dip, finely chop the garlic and red chili pepper
- COOK 2 In the immersion-blender cup or food processor, combine the garlic, red chili pepper, ginger, soy sauce, honey, sesame oil, and lemon juice and blend until completely combined, the garlic, ginger, and red chili pepper must be very finely chopped
8. Plate and serve
- BOTH Put the dip in a small bowl and place the rice-paper rolls next to it
- BOTH Serve
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