ingredients

8 rice cakes
8 large cooked shrimp
70 g of Rice Vermicelli Suzi Wan ^®
16 leaves of Chinese basil or common
16 mint leaves
16 coriander leaves
1 jar of Suzi Wan ^® Soy Sprouts
8 leaves of lettuce
1 bottle of Suzi Wan ^® Nut Sauce

Steps

Step 1

Drain and rinse the bean sprouts.

2nd step

Shell shrimp. Cut in half lengthways.

Step 3

Dip the rice vermicelli into boiling water. Turn off the heat and let stand for 2 to 3 minutes. Drain the vermicelli and pass under cold water.

Step 4

Leaf the herbs.

Step 5

Diving a rice cake in a bowl of cold water. Put it on a clean cloth and then wipe with paper towel.

Step 6

Place a salad leaf, vermicelli, bean sprouts, aromatic leaves. Take a turn to close, fold the edges towards the center, place the half shrimps and then roll again to form the spring rolls.

Step 7

Repeat the operation.

Step 8

Serve chilled with spring roll sauce or sweet and sour sauce.

tips

Do not put too many ingredients per roll otherwise it does not close. For vegetarians, replace shrimp with a avocado stick.