Not too long ago I made some vegan fresh rolls. The next cookbook had a similar recipe tagged, this time for fresh rolls with shrimp. I didn’t really care too much for the vegan version so I was excited to throw some sea meat into them for this time around.
The recipe came from another new (to me) cookbook with a sweet dragon on the cover.
I first made the sauce for the fresh rolls. I mixed lime juice with a crushed clove of garlic, superfine sugar, fish sauce, water, hoisin sauce and chili paste.
To make the fresh rolls I set up an assembly line of my ingredients: cooked shrimp (cut in half lengthwise), rice vermicelli (which had been cooked in boiling water for 2 minutes then drained), mint and basil leaves (roughly chopped), lettuce (roughly chopped) and fresh garlic stems. Then I placed rice paper in warm water for a few seconds until pliable, laid on a plate and began to assemble.
Then I rolled with the garlic stem.
I served the rolls with the sauce topped with chopped peanuts.
The Verdict: Liked these better than the vegan version (which isn’t a huge surprise if you know me). The sauce was pretty thin though and I would have much preferred a thicker sauce. I’d love a great peanut sauce recipe if anyone has one, for the next time I make these!