Spring Rolls Shrimps marinated in pizza oil

Quality :

For 4 People.

Preparation :

40 min

Cooking :

20 min

Ingredients

8 rice leaves
1 carrot
1/2 cucumber
8 salad leaves
100g fresh bean sprouts
150g rice vermicelli
1 piece of chicken breast
8 cooked shrimps
Coriander
Mint leaves
Pizza Oil

Preparation

Poach a piece of chicken breast in boiling salted water for 15 minutes.
When cooked, slice into small strips.
Bring a pan of water to the boil. When the water boils, turn off the heat. Plunge 150 g of
rice vermicelli into the boiling water and leave to soak for 2 min.
Once cooked, drain the rice vermicelli and plunge them into cold water to stop the cooking process and prevent
them from sticking too much.
Rinse the carrot and cucumber and cut into julienne strips.
Shell the shrimp, cut in half and marinate with a few drops of oil for
pizza.
Wash the salad and herbs. Chop the coriander and mint.
Rehydrate your rice paper by soaking it completely in lukewarm water, then place it on your
work surface. (The rice continues to hydrate even when removed from the water. Don’t soak it too
long in water or it may break).
Place a small amount of each ingredient (except shrimp) near one edge of the
rice paper.
Fold the edge of the paper (the one near which you placed the ingredients) over the
ingredients. Hold the roll closed with one hand and fold the sides over with the other.
Roll the sheet to the end, keeping the filling tightly packed.
Before making the final turn, fold in the marinated shrimp, pink side down.
(they will show through).