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Spring rolls with Dutch shrimp and black quinoa

A Vietnamese specialty with fresh ingredients in vibrant colors, an absolute enrichment for spring. Delicious to share in this beautiful weather.

Ingredients

1rice paper (22 cm)
100gblack quinoa
2Sesame oil
100gDutch shrimp
1units.centimeterGinger
0.5gMint
0.5gcoriander
1Parsley
1Soy sauce
2Lime juice
1Rice vinegar
Spring onion
pinch of sambal

Preparation

  1. Cook the black quinoa.
  2. Cut the spring onion into fine julienne and finely chop the garlic, ginger, and herbs.
  3. Sauté the sambal with the garlic in a little oil, remove from the heat, and add the ginger, spring onion, rice vinegar, soy sauce, sesame oil, cooked quinoa, and shrimp. Season with coriander, mint, parsley, salt, pepper, and lime juice.
  4. Soak the rice paper for about 30 seconds to 1 minute in warm water. Remove from the water and let drain on a clean tea towel.
  5. Divide the filling over the center, leaving the ends free, and fold one side of the rice paper lengthwise over the filling.
  6. Then fold the short sides closed and roll up tightly.