Spring Rolls
Spring Rolls
Spring rolls are made with rice paper in which we add shrimp, lettuce, carrots, cucumbers, red cabbage, mango as well as fresh herbs. I serve this with a creamy peanut sauce to complement.
Ingredients
- 8 rice paper sheets
- 100 g rice vermicelli
- 12 cooked shrimp
- 1 cup lettuce in strips
- 1 grated carrot
- ½ cucumber in sticks
- ½ cup red cabbage
- 1 mango in strips
- fresh mint
- cilantro
Peanut Sauce
- ⅓ cup peanut butter
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 3 tbsp hot water
Instructions
- Cook the rice vermicelli according to the instructions. Drain and let cool.
- Fill a bowl with warm water and soak one rice paper sheet for 10 to 20 seconds.
- Place the sheet on a clean surface.
- Add lettuce, vermicelli, vegetables and herbs at the bottom of the sheet.
- Add the shrimp on top for a nice visual.
- Fold the sides and roll tightly like a burrito.
- Repeat for all the rolls.
- Mix all the sauce ingredients and adjust with hot water.
- Serve fresh with the sauce.
Spring Rolls
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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