Spring Rolls with Shrimp and Vegetables

Steps

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  1. If the shrimps have been frozen, it should be defrosted in advance at room temperature. Wash the vegetables, and soak the noodles in water, following the instructions on the package. The corn salad can be replaced with any other leaf salad. In the frying pan let’s heat vegetable oil and fry shrimps until ready and golden crust. At the end of the preparation, season the shrimps to taste with salt and pepper, and then shifting to a paper towel to get rid of the excess oil.
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  2. Cast away the noodles on a sieve and wash with cold water. Let’s prepare sauce, for this purpose it is enough to mix all components.
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  3. Grate radish, carrots and cucumber on a grater for Korean carrots.
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  4. All spring roll components are ready and can be assembled. Take one sheet of rice paper and sink it down into cool water for a few seconds.
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  5. As soon as the rice paper becomes elastic, shift it to a dry surface.
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  6. A little retreating from the bottom edge of rice paper and lay out vegetables, some noodles and a few leaflets of corn salad.
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  7. Let's wrap the bottom edge of the paper, covering the vegetables.
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  8. Then put some shrimps and bend the edges of rice paper on both sides so that during further rolling the filling does not fall out.
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  9. And finally, let's roll it. It is necessary to act quickly, but at the same time carefully so not to tear rice paper.
  
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  10. Transfer the finished roll to the serving board and prepare the rest of the spring rolls.
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  11. Serve the dish immediately after cooking, supplementing it with sauce (soy sauce - 3 tbsps; rice vinegar - 1 tbsp; olive oil - 1 tsp;
  honey - 1 tsp.). Bon Appetite!