These colorful rolls bring sweet memories for me, they remind me of my favorite asian restaurant when i used to live in Bahrain, These rolls were on my to cook list for so long. Usually they are called Vietnamese fresh rolls, but since it’s not the classic recipe, i didn’t dare call them so! This is my own version of fresh rolls using a symphony of ingredients that i found going heavenly together.
These effortless rolls are the freshest, nutrient packed, crunchy and sweet while looking fabulously colorful! Finally, having them ready on my plate, these happy rolls added some brightness to my day!
Usually they are served with a Vietnamese peanut sauce made of peanut butter and hoisin sauce which is thinned out with either milk or water, vinegar for a bit of tang, garlic and a touch of chilli. Personally, i prefer the Thai sweet sauce! It’s all up to your taste at the end.
To prepare 15 rolls (one pack) you will need:
- 1 pack of rice paper (about 15 papers)
- 500g shrimps cooked and deveined (you can also broil in the oven)
- 1 medium mango cut a la julienne
- 1 avocado sliced
- 4-5 iceberg leaves
- a bunch of fresh mint leaves
- a bunch of fresh basil leaves
- 2 medium carrots finely julienned
Take 1 rice paper and place in a shallow plate filled with warm water. Allow rice paper to soften for about 10 seconds. Remove and lay flat on working table – be gentle so you don’t rip the delicate paper. If this is your first time to use this type of paper, you will rip some in the beginning until u get used to 🙂
Start layering all veggies and fruits in the center of rice paper, Start with the lettuce so it holds the other ingredients. On the top part of the rice paper, place 3 shrimps with a mint leaf in between, or avocado to have the final look as per the photo below. Your rice paper rolls should look pretty with the shrimps and mint leaves or avocado on the smooth side of the roll and the seam on the underside of the roll.
Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle, keep rolling firmly to reach the shrimps. The rice paper is sticky, it will seal itself.
Serve immediately with the dipping sauce. These rolls are to be eaten fresh and on the spot, with time the rice paper gets dry and chewy.
If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!
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Posted in appetizers & salads
Tagged avocado, basil, carrots, easy, food blog, food blogger, food photography, fresh rolls, hoisin sauce, homemade, iceberg lettuce, jaymmy, lebanon, mango, marmite et ponpon, mint leaves, peanut sauce, qatar, quick, recipe, rice paper, shrimp, spring rolls, step by step, thai spring rolls sauce, vietnamese rolls
As the weather is getting hot and hotter, all you need is a refreshing meal; I can say salads and summer goes really well.
Salad is a versatile option served as appetizer, side dish or even main dish. In the last case, the salad should be filling, featuring carbs or meat.
Usually salads are no fail recipes, they leave you the room to be as much creative you want to be in the choice of ingredients and mixing them together. Beside of having a quick meal, ready on your table within 20 mns, you will be enjoying a sustaining dish full of nutrients.
For the salad you need
- 1 kg shrimps cooked
- 1 cup orzo pasta cooked
- 1 medium mango cut lengthwise
- 1 small golden apple cut in medium cubes
- 2 cups pineapple cut in medium cubes
- a handful coriander leaves
For the dressing you need
- 3tbsp mayonnaise
- 1/2 cup pineapple juice
- 1 tsp lemon juice
You can serve it cold from the fridge or at room temperature, but in both cases you are going to indulge in a symphony of flavors.
If you like this post give it many likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.
Posted in appetizers & salads, main dish
Tagged apple, coriander, food, how to do, jaymmy, mango, marmite et ponpon, orzo, pineapple, recipe, salad, shrimp, tropical fruits
Everyone needs a delicious pasta recipe, served in less than 30 minutes, and this shrimp tagliatelle is sure to be a favorite!
For this lovely treat (serving 4 people) you will need:
- 500g fettucine
- 800g shrimps peeled and deveined
- 1 cup of cream
- 3 cups of milk
- 1 tbsp butter
- 1 tsp garlic powder
- 2 tbsp flour
- salt and pepper to taste
- parmesan cheese for garnish
In a large saucepan of boiling salted water, cook pasta until al dente (as per packet instructions).
Meantime grill the prawns and set aside.
In a non stick skillet, combine milk, cream, flour and cook on a medium high until it starts to get thick then bring heat to low, add the butter and garlic powder. Keep stirring until viscous.
Toss in the shrimps and allow to simmer for 3 minutes before pouring over the pasta.
Shaving over a little parmesan before serving, goes really well with it.
There’s nothing quite so wonderful as the richness of a hearty, creamy pasta dish. Bon appetit!
Posted in main dish
Tagged al dente, blog, cooking, cream, creamy pasta, creamy shrimp pasta, marmite et ponpon. jaymmy, parmesan, pasta, prawns, recipe, scampi, shrimp, tagliatelle