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Summer Rolls with Peanut Hoisin & Nuoc Cham Sauce
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Summer Rolls with Peanut Hoisin & Nuoc Cham Sauce

45 minPour 4Nutri-Score B€€
par @by.nay.a1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • banh hoi fine rice vermicelli (square sheets)Céréales4 morceaux
  • olive oilÉpicerie45 ml
  • garlic (minced)Fruits et légumes2 morceaux
  • green onion (chopped)Fruits et légumes1 morceau
  • saltÉpices1,5 g
  • peanut butterÉpicerie15 ml
  • hot water (hot)Autres60 ml
  • hoisin sauceÉpicerie15 ml
  • srirachaÉpicerie2,5 ml
  • rice vinegarÉpicerie2,5 ml
  • sesame oilÉpicerie1,3 ml
  • peanuts (crushed, for topping)Fruits à coque et graines20 g
  • warm waterAutres45 ml
  • fish sauceÉpicerie30 ml
  • lime juice (freshly squeezed)Fruits et légumes30 ml
  • sugarÉpicerie22 g
  • carrot (shredded)Fruits et légumes60 g
  • shrimp (cooked, tails removed, thinly sliced)Poissons200 g
  • bean sproutsFruits et légumes80 g
  • cucumber (cut into thin strips)Fruits et légumes1 morceau
  • cilantro (fresh)Fruits et légumes15 g
  • Thai basil (fresh)Fruits et légumes15 g
  • lettuce (cut into thirds)Fruits et légumes100 g
  • rice paperÉpicerie8 morceaux

par portion

Nutrition

309kcal

Glucides
44 g
Protéines
14 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Micro-ondes
  • Poêle

pas à pas

Préparation

  1. Soak the rice vermicelli

    • Place the banh hoi rice vermicelli sheets in a bowl and cover with boiling water.
    • Soak for about two and a half minutes, then remove from the water and transfer to a plate.
    Étape 1

  2. Make the scallion oil

    • Pour the olive oil into a bowl and microwave for about 30 seconds.
    • Mince the garlic clove and add it to the warm oil.
    • Chop the green onion and add it with the salt, then mix everything together.
    Étape 2

  3. Make the peanut hoisin sauce

    • Add the peanut butter, hot water, hoisin sauce, sriracha, rice vinegar and sesame oil to a bowl.
    • Mix everything well until nice and smooth.
    • Optionally top with crushed peanuts.
    Étape 3

  4. Make the nuoc cham sauce

    • Combine the warm water, fish sauce, lime juice and sugar in a bowl.
    • Mince the second garlic clove and add it in.
    • Mix well until the sugar dissolves, then optionally top with shredded carrots.
    Étape 4

  5. Prepare the fillings

    • Cut the lettuce into thirds.
    • Remove the tails from the shrimp and slice them thinly.
    • Cut the cucumber into thin strips.
    Étape 5

  6. Roll the summer rolls

    • Dip the rice paper in water, making sure both sides are drenched, and work on the flat side.
    • Add the lettuce, cilantro, Thai basil, rice noodles, cucumber, bean sprouts and carrots.
    • Place the shrimp with the pretty side facing down, away from the filling, then fold in the sides and roll up tightly but not too tightly.
    Étape 6

  7. Serve

    • Keep the rolls from touching each other so the wrappers don't stick and rip.
    • Serve with the peanut hoisin sauce and the nuoc cham sauce.
    Étape 7
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