Our Recipes
Spring Rolls with Shrimp & Verjuice Sauce

Spring Rolls with Shrimp & Verjuice Sauce

Difficulty: Easy 

Preparation time: 35 mins

For 3 people





  • 6 rice sheets
  • 10 shrimps
  • 2 carrots
  • 200 g red cabbage
  • 1 bunch mint
  • 1 head lettuce
  • 100g soy vermicelli 


Ingredients for the sauce:

  • 2 tbsps nuoc-mâm sauce
  • 2 tbsps verjuice
  • 1 tbsp lemon juice
  • 1 tbsp chopped ginger
  • 1 tbsp powdered sugar
  • 3 cl water





      1. Cut carrots into matchsticks and red cabbage into thin slices.
      2. Chop mint and lettuce.
      3. Shell shrimp and cut in half crosswise.
      4. Place vermicelli in a bowl of boiling water and set aside. Drain .
      5. Wet a sheet of rice with a trickle of hot water, then place on a damp cloth.
      6. Place mint, lettuce, vermicelli, carrot, red cabbage and 3 shrimp halves on half the rice sheet.
      7. Roll up the roll and fold over the sides of the rice paper.


      Preparation for the sauce:

      1. In a bowl, pour nuoc-mâm sauce, verjuice, lemon juice, ginger, sugar, water and mix.






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