Vietnamese mini summer rolls are a light snack made by wrapping cooked shrimp, lettuce, and mint in rice paper. Briefly dipping the rice paper in water is key to rolling it without tearing.
Boil the shrimp in water for 3 minutes, then cool and cut in half.
Dip the rice paper in water for a few seconds to soften it. Place the lettuce, mint, and shrimp on top and roll tightly.
Thin the peanut butter with a few drops of water and serve alongside the rolls.
Dip the rice paper in water for just a few seconds; soaking it too long will make it soft and tear. Do not overcook the shrimp, or they will become rubbery. Allergens: Contains shellfish (shrimp) and peanuts (peanut butter).
Daldırma sosu fıstık ezmesiyle harika oldu, 4 kişilik porsiyon hızla bitti ve herkes tabağını sıyırdı.
Çocuklarım ruloları kendileri sardı, karidesin tadını çok sevdiler ve ikinci turu da hemen istediler.
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