Fresh spring rolls

Ingredients for 8 rolls: 

– 200g noodles 

– 8 rice paper wrappers 

– 8 large cooked shrimp, peeled, deveined, and cut in half 

– ½ head of lettuce, finely chopped 

– 3 tablespoons chopped fresh mint leaves 

– 250g shredded carrot 

– 1 ½ tablespoons chopped fresh Thai basil  

For the sauces: 

– 60 ml water 

– 2 tablespoons fresh lime juice 

– 2 tablespoons sugar 

– 1 tablespoon fish sauce 

– 1 clove garlic, minced 

– ½ teaspoon sweet chili sauce 

– 3 tablespoons hoisin sauce 

– ½ tablespoon finely chopped peanuts 

Instructions: 

1. Fill a large pot with lightly salted water and bring to a boil. Stir in the noodles and cook according to the package instructions. 

2. Fill a large bowl with warm water. Dip a rice paper wrapper into the warm water for 1 second to soften. Lay the wrapper flat; place 2 shrimp halves in a row across the middle, then add a little bit of noodles, lettuce, mint, shredded carrot, and basil, leaving about 5 cm uncovered on each side. Fold the uncovered sides inward and tightly roll the wrapper, starting with the lettuce end. Repeat with the remaining ingredients. 

3. For the sauces: In a small bowl, mix water, lime juice, sugar, fish sauce, garlic, and chili sauce until well combined. In a separate small bowl, mix hoisin sauce and peanuts. 

4. Serve the rolled spring rolls with the sauces. 

Enjoy your meal! 

Tip: It’s fun to set out the ingredients on the table and let everyone make their own rolls.