Spring rolls with shrimps and rice vermicelli

Ingredients:

• Rice paper TM Hokkaido Club – 10 sheets
• Shrimps – 15 – 20 pcs
• Salad leaves – 10 leaves
• Rice vermicelli TM Hokkaido Club – 150 g
• Carrot – 2 pcs
• Red cabbage – 50 g
• Wheat or alfalfa sprouts – 50 g
• Cilantro – 25 g
• Mint – to taste
• Teriyaki sauce TM Hokkaido Club – 5 table spoons
• Balsamic sauce TM Hokkaido Club – 5 table spoons

Cooking method:

1. If you use raw shrimp, boil them in boiling water for 1-2 minutes.If you use frozen shrimp, do not boil them, let them thaw or defrost in the microwave.Clean the prepared shrimp and cut lengthwise into two parts.
2. Put rice vermicelli in a bowl, pour hot water and leave for 5-6 minutes.Rinse with cold water and set aside.
3. Cut carrots and cabbage into strips.Prepare cabbage and greens.
4. Pour warm water into a large plate or bowl.Dip one sheet of rice paper in water for a few seconds to soften it.Place the leaf on a plate or cutting board.
5. Put some vegetables, greens and rice vermicelli on the edge of the sheet.Make one turn and put several shrimp halves.Continue rolling the roll, pressing it in the process.Twist the roll to the middle of the sheet, then fold the sides inward and twist to the end.
6. Repeat with the rest of rice paper sheets.
7. Serve the rolls whole or cut in half with Teriyaki, Balsamic, or other sauces to your taste.

Enjoy your meal!