To go quickly, to make life easier or to get rid of the unpleasant step where you have to wrap a lot of ingredients in a very small sheet of rice, we decided to believe that spring roll is much better than unrolling! Since the rice noodles will absorb the sauce, it is best to prepare more and add it to a small bowl when serving.
- Preparation: 20 minutes
- Cooking: 5 minutes
- Makes 4 to 6 servings
ingredients
To prepare the Asian cream sauce
80ml (1/3 cup) mayonnaise
80ml (1/3 cup) milk or soy drink
15ml (1 tablespoon) maple syrup
2.5 mL to 5 mL (1/2 teaspoon to 1 teaspoon) oleek sambal
2.5 ml (12 teaspoons) toasted sesame oil
Peel a well-washed lemon
Juice of 1 lemon
Spring Rolls Bowl
1 package 200g cooked rice vermicelli, rinsed and chopped
400g cooked and frozen northern shrimp, thawed and drained
2 small carrots, peeled and cut into julienne strips
4 fried Lebanese cucumbers
1 mango, peeled and julienne sliced
4 to 6 napa cabbage leaves, finely chopped
80ml (1/3 cup) chopped fresh mint
80ml (1/3 cup) chopped basil or Thai basil
80ml (1/3 cup) unsalted chopped peanuts
Sesame seeds
to prepare
To prepare the Asian cream sauce
- In a bowl, using a whisk, mix all the ingredients for the creamy sauce until smooth and homogeneous. For reservations.
Spring Rolls Bowl
- In an extra-large bowl, soak the rice noodles for 2 to 3 minutes, according to package directions. Mix well to ensure that the pasta does not stick together. Rinse well under cold water and drain well.
- In a serving bowl or in individual bowls, place all ingredients. Add the cream sauce and serve.
Advice from Science and Fourchette
There is a secret to getting rice noodles that don’t stick together. Once they are cooked (or when they are finished soaking), they should be drained and rinsed well with cold water. That’s it !
