Spring rolls

Ingredients

For the spring rolls

80 g (approx. 2 2/3 oz) of dried rice vermicelli

8 large rice leaves

16 very large shrimp (16/20 calibre), cooked and peeled

1/2 x 113 g Folia Crunchy Greens

1 carrot, julienned

1 red bell pepper, julienned

2 Lebanese cucumbers, julienned

250 ml (1 cup) of sliced red cabbage

60 ml (1/4 cup) of fresh coriander leaves

For the side sauce

125 ml (1/2 cup) of coconut milk

80 ml (1/3 cup) of creamy peanut butter

30 ml (2 tablespoons) of soy sauce

15 ml (1 tablespoon) of sesame oil

15 ml (1 tablespoon) of maple syrup

5 ml (1 tsp.) of sriracha

zest and juice of 1/2 lime

Instructions

1. In a saucepan, combine coconut milk with creamy peanut butter, soy sauce, sesame oil, maple syrup, sriracha and lime zest and juice. Bring to the boil, then remove from heat and allow to cool.

2. Rehydrate rice vermicelli according to package directions. Drain.

3. In a shallow dish filled with lukewarm water, immerse a sheet of rice for 1 second, until softened. Drain and place on work surface.

4. About 2.5 cm (1 in.) from the edge of the sheet, place two shrimp, along with a small amount of lettuce, carrot, bell pepper, cucumber, cabbage, coriander and rice vermicelli.

5. Fold the sides of the rice paper over the filling and roll up tightly. Set aside on a plate. Make the remaining rolls in the same way.

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