Summer rolls

It seems I have a blog-writing block. This could be related to the fact that I am currently in Italy, enjoying my holidays and not spending loads of time indoors. But let’s overcome this lethargy and be a more active member of the blogging community. And let’s do it with an Asian recipe – that always helps ;-).

So today, I propose a recipe for summer rolls, i.e. non-fried spring rolls.

Ingredients:

Spring rolls sheets (available in bigger supermarkets either frozen or dry)

50 g glass noodles

60 g bean sprouts

½ cucumber

1 carrot

1 spring onion

Cooked shrimp (as many as you have spring roll sheets)

Surimi sticks (1 per sheet as well)

Fresh coriander and mint leaves and chives

2 tbsp. dark soy sauce

Preparation:

Soak the spring roll sheet, one by one, in warm water, until soft. Similarly, “cook” the glass noodles by soaking them in hot water. Cut the cucumber and carrot into long stripes (not too thick) and prepare the filling for the rolls.

Place one spring roll sheet at a time on a damp kitchen paper towel and place the filling of the roll onto it (the mint and coriander leaves first so that they shine through the pastry). Fold in the sides of the roll (so that it looks like a Döner Kebap or an envelope) and roll the sheet.

For the sauces, you can either just use plain soy sauce or sweet chilli sauce or you follow the recipes posted when writing about the dumplings.