Vietnamese rolls with shrimp

Prep20 min

Cooking10 min

MethodPan

DifficultyEasy

Method

Cut the red cabbage into thin strips and dress it with a drizzle of sesame oil and a little white wine vinegar. Mix well and set aside.

Tip: Let the cabbage soak up the flavour while you prepare the other ingredients.

Heat a drizzle of extra virgin olive oil and a knob of butter in a pan. Add a crushed or finely chopped garlic clove and let it release its aroma.

Tip: Let the flavours infuse without burning the garlic.

Add the spinach and sauté quickly until wilted. Remove the garlic if you do not want it inside the rolls.

Tip: Let any excess water evaporate before taking the spinach out of the pan.

In the same pan, cook the shrimp, together with the spinach if you prefer, until they turn pink.

Tip: Do not overcook them, so the shrimp stay tender.

Dip a sheet of rice paper in water for about 5 seconds, then lay it gently on a chopping board.

Tip: Soak one sheet at a time: the paper keeps softening on the board.

Place the garlic and butter spinach in the centre of the sheet first, then add the dressed red cabbage.

Tip: Do not overfill the sheet, or it will be harder to close.

Make the first fold of the roll, add the shrimp last and keep rolling, folding the sides in and closing it well.

Tip: Adding the shrimp after the first fold helps keep them visible in the roll.

Repeat the same steps with all the rice paper sheets and serve the rolls freshly made.

Tip: Keep them slightly apart so the rice paper does not make them stick together.

Sofi’s tips

01 Soak only one sheet of rice paper at a time: about 5 seconds is enough, because it keeps softening on the board.

02 You can cook the shrimp together with the spinach in the same pan, so they pick up the garlic and butter flavour.