It is getting warmer, flowers are blooming and the appetite for light and delicious meals is increasing every day. So that’s why I am posting a wonderful recipe for Vietnamese inspired spring rolls. AvocadoBanane goes asian fusion kitchen. Most people might already start to get ready for their summer figures, but remember not to forget to enjoy what you are doing and eating.
Ingredients:
6 piece of rice paper
18 Yuu’n Mee prawn code
2 handfuls of baby spinach
1 handful of oyster mushrooms
some watercress
12 fresh mint leafs
2 tablespoons peanuts (grated)
olive oil, salt
For the sauce:
1 tablespoon peanut butter
1 tablespoon oyster sauce
1 tsp lemon juice
1 tablespoon soy sauce
Mix the sauce ingredients together well. Sautée the mushrooms in a little olive oil and season them with some salt. Cook the shrimps in water. Place the rice paper on an even underground and first add spinach then watercress, peanut sauce, oyster mushrooms, mint, shrimp on top and scatter the peanuts over it. Fold it like a spring roll and enjoy with sweet chili sauce, or simply the rest of the peanut sauce.
This post is also available in English!
