SPRING ROLL WITH SHANGHAI PAK CHOI
INGREDIENTS (SERVES 12 SPRINGROLLS)
Shanghai pak choi
75 g of salted peanuts
1 small red onion
10 g of fresh coriander
100 ml Thai sweet chili sauce
2 tbs of tap water
80 g of thin noodles
200 g of winter carrot
2 tbsp soy sauce
100 g fresh sugarsnaps
12 rice sheets
15 g fresh mint (only the leaves)
Chop 50 g of peanuts and put in a bowl. Chop the onion as finely as possible and add to the peanuts. Slice half of the coriander and add together with the chili sauce and the water. Squeeze out the lime, add the juice to the dip and stir.
Prepare the noodles in water with salt according to the instructions on the package. Rinse cold and put in a bowl.
Grate the carrot finely in the food processor. Put in a bowl and mix in the soy sauce. Cut the sugarsnaps into strips in length. Boil for 1 minute in some water. Drain and rinse cold. Put in a bowl.
Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 20 sec. and lay on a clean shelf or worktop. Tip: If the rice sheets stick to the cutting board or the work surface, place them on a clean, damp tea towel and work quickly.
Put some Shanghai pak choi leave(s)
Put a mint leaf torn in pieces in the middle of each sheet with the rest of the coriander. Put some carrot, noodles, sugars and some of the rest of the peanuts. Make sure the filling has the shape of a sausage of 7 x 3 cm. Fold the rice sheet over the filling, fold the sides inwards and roll up.
Make 11 rice skin lilies. Serve with the dip.