Spring rolls with peanut sauce

• About 20 rice sheets ( pack of 400g )
• 300g rice vermicelli, cooked and very well drained
• 20 cooked shrimps, without shells and cut in half lenghtwise
• 12 thin slices of Black Forest ham, cut in 1cm strips
• A big handful of fresh coriander
• A big handful of fresh mint
• 1 pack bean sprouts, rinced and very well drained
• 2 big carrots, cut in small julienne

• 3 tablespoons Tamari soya sauce
• 3 tablespoons rice vinegar
• 2 tablespoons peanut oil
• 1 tablespoon toasted sesame oil
• 1 teaspoon Sriracha sauce
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons fresh ginger, grated
• 2 teaspoons garlic, coarsely chopped
• 1/4 cup water
• 1 cup unsalted peanuts

• In a blender, put in all the ingredients for the sauce. Blend for a couple of seconds until you get a fine texture. Add some peanut oil to adjust consistency if too thick! Set aside in fridge.
• Regroup all the ingredients for the spring rolls near you.
• In a big bowl filled with warm water, add a rice sheet and let soak for 20 seconds. Remove the rice sheet from water and shake off excess. Lay flat on a non-porous surface to facilitate your work.
• Add a small handful of vermicelli in the middle, at about 10cm of the bottom. Add 2 halves of shrimps on top, couple of pieces of ham, some fresh coriander and mint, 3-4 bean sprouts and 2 carrots. Don’t add too much stuff or the sheet might tear! Be as delicate as possible, they are very fragile.
• It is now time to roll! Fold the lower part over the ingredients and apply a gentle pressure with your fingers to compact. Fold the sides over the center then roll up! Repeat until you have no more ingredients.

***This step requires a bit of practice. Dont worry if your first roll looks like a squirrel trapped in a spider web! HAHAHA!!! They should look better with time.

Here is a photo tutorial that helps to understand the process.

See tutorial HERE