Spring rolls

For marinated shrimps
100gr-shrimps 36/40
20gr-Olive oil
30gr-lemon juice
5gr-rosemary
5gr-garlic
1gr-ginger
5gr-thim
For the roll:
4pcs -Rice paper
30gr-carots julien
20gr-cucumber julien
20gr-purple cabage
5gr-mint
2gr-cilantro
5gr-peanuts crasht
Sauce with hoisin:
10gr-Hoisin
5gr-lime
5gr-sugar
10gr-sesame oil
5gr-garlic
10gr-water
Sweet and spicy sauce:
15gr-rice vinegar
10gr-water
5gr-sugar
2gr-garlic
10gr-soy sauce
1gr-red chili
5gr- oyster sauce
5gr-corn starch
How to make it:
1.Clean and blanch the shrimps, cut them in half, and put them in the marinade, before placing them in the rice paper, fry them lightly in a pan.
2.Put the rice paper in water until it softens, then take it out on a dry surface and put the cut vegetables,shrimps , peanuts, and fold. 3.For the hoisin sauce;
Mince the garlic. Add everything in one boll and mix until the sugar desolved. 4.For the sweet and spicy sauce.
First mince the garlic and finely chop the fresh chili if using. Remove some seeds if you prefer a less spicy sauce.In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and chopped chili or pepper flakes.Cook over medium heat and stir well to dissolve the sugar. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons arrow root powder or cornstarch.
Whisk until combined well. Drizzle this into the pan and continue to cook until the sauce thickens and coats the spoon well. Remove from heat.