Gradually, spring rolls in rice paper turn from a curiosity into a pleasant and familiar snack. Light and colorful, they actually cook even easier than Japanese rice rolls. I share my favorite version with shrimp and mango.
Ingredients
- Rice paper - 2 of the sheet
- Shrimp (tiger) – 4 pieces
- Mango - 40 g
- Arugula - 10 g
- Fish caviar (tobiko) – 60 g
- Greenery - 10 g
- Salad mix (romano) – 30 g
- Cucumbers - 30 g
- Bell pepper - 30 g
Step-by-step cooking recipe
Boil the shrimp in the shell in salted water for 3-4 minutes. Peel and cut lengthwise.
Cut mango, cucumber and pepper into strips. Chop the greens.
Moisten the rice paper and lay out the filling.
Roll up the spring rolls.
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