HOUSE OF ASIA
See the recipe
Fresh spring rolls with vermicelli noodles, shrimp and herbs
Discover a summer explosion of flavors in these fresh spring rolls with vermicelli noodles, shrimp, and fresh herbs! The perfect dish for warm days that will delight your taste buds! Thanks to the gluten-free, glassy vermicelli noodles and juicy cocktail shrimp, every bite is a true feast. Additionally, colorful rice paper for spring rolls and a spring roll sauce from our collection will allow you to create a dish that is not only delicious but also impressive. Thank you for the recipe. Food square.
Ingredients
- 100 gr Colored rice paper for spring rolls and spring rolls House of Asia
- 100 gr Gluten-Free Glassy Vermicelli Pasta from House of Asia
- 200 ml Ros Thai Thai sauce for spring rolls and spring rolls
- 100 ml beetroot juice (optional)
- 250 g cocktail shrimp
- 1 cup of boiled egg
- 1 kohlrabi
- 1 carrot
- 1 green cucumber
- a piece of red cabbage
- a handful of baby spinach
- a handful of fresh coriander
- a handful of fresh mint
A method of preparing
- Place the vermicelli noodles in a bowl, add boiling water to cover the noodles, and the beetroot juice. Mix well and let sit for 5 minutes. Then drain and rinse with cold water.
- Place the cocktail shrimp in a pot of boiling water and cook for one minute. Drain.
- Cut all vegetables into strips.
- Rinse the wooden board with water to prevent the rice paper from sticking. Take a sheet of rice paper and dip it in lukewarm water for 3 seconds. Place it on the board.
- In the center of the sheet, place about a tablespoon of shrimp, a few spinach leaves and fresh herbs, a handful of pasta, and 2-3 strips of each vegetable.
- Fold the sides of the rice paper inward, then fold the bottom layer over and roll tightly to the end like a pancake. Set aside on a plate and repeat for the remaining rolls.
- Serve the rolls with a bowl of Ros Thai Thai sauce on the side.
You can buy our products here
Pasta 
Thailand 
15-30 minutes 
Vegetables 
Vietnamese 
Chinese 
Chicken 
