Preparation time: 55-60 minutes
Servings: 12 rolls
Who said spring rolls were just for spring? With their crunchy textures and irresistible lightness, they’re just as perfect for summer meals!
Our take on spring rolls embraces simplicity and indulgence. But what truly sets them apart is our sesame & tamari vinaigrette, specially crafted to enhance their flavours. Its delicate balance of rich sesame and savory tamari transforms every bite into a fragrant, refined experience.
INGREDIENTS
- 60 g rice vermicelli
- 12 rice papers
- 1 large carrot, sliced into match sticks
- 2 Lebanese cucumbers, sliced into match sticks
- 1 red bell pepper, sliced into match sticks
- A small bunch of fresh mint
- 24 cooked shrimps, halved lengthwise
- Sesame seeds, to garnish
- Maison Orphée Sesame & Tamari Vinaigrette-Marinade, to serve
PREPARATION
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Place the rice vermicelli in a large bowl and pour boiling water over them, and let sit for about 3 minutes (or follow package instructions). Drain well and rinse under cold water to stop the cooking process.
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Fill a large bowl with warm water and dip a rice paper sheet for about 5 seconds—just enough to soften it without making it too fragile. Carefully spread it out on a clean surface, like a cutting board.
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In the same pan or on the barbecue, add a drizzle of olive oil. Sear the flank steak for 3 to 4 minutes on each side, depending on the desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
- Place a small amount of rice vermicelli at the bottom of the rice paper. Add a few sticks of carrot, cucumber, and bell pepper. Place a few mint leaves in the centre. Add 4 shrimp halves on top, with the pink side facing the rice paper for a nicer visual effect.
- Fold the sides of the rice paper toward the centre. Roll delicately from the bottom up to form a compact roll.
- Repeat the process with the remaining rice paper sheets.
- Sprinkle with sesame seeds for extra crunch and flavour.
- Serve fresh with Sesame Tamari Vinaigrette for dipping.