Alex's Vietnamese summer rolls with sweet chili sauce, Austrian style

Ingredients for 4 servings:

• 10 sheets of rice paper
• 125 g glass noodles
• ½ bunch parsley, curly or flat-leaf parsley
• ½ bunch basil, green or red
• 2 carrots
• ¼ cucumber(s)
• ¼ iceberg lettuce
• 500 g shrimp(s), frozen
• 1 tsp oil or butter for frying
• 1 avocado(s), ripe
• 1 lime(s), the juice
• 1 sage leaf
• 4 tbsp soy sauce, dark
• 1 tsp wasabi
• 1 tsp curry powder
• 1 tsp vegetable stock, granulated
• 3 red chili peppers
• 3 garlic cloves
• 30 g brown cane sugar
• 125 ml apple cider vinegar, naturally cloudy, Austrian
• 50 ml water

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

light cuisine

Boil 1 liter of water, turn off the heat, add the glass noodles to the pot and let stand, or cook the glass noodles according to the instructions. Pick the basil and parsley leaves and place them in a bowl. Peel and dice the carrots. Peel and dice the cucumber. Cut the iceberg lettuce into small strips. Fry the shrimp in 1 teaspoon of olive oil or with a small knob of butter in a pan until cooked through. Slice the avocado and toss in the lime juice. Slice the sage leaf into very thin strips and mix in a bowl with about 4 tablespoons of soy sauce, the wasabi, and the curry powder. Mix the cooked glass noodles in the water. Season well with the granulated soup stock. Soak a clean kitchen towel with water, wring it out, and spread it out on the kitchen counter. Soften 1 rice sheet at a time under hot, running water, or follow the package instructions and place it on the damp kitchen towel. In the center, arrange 1-2 strips of cucumber, 4-5 carrot sticks, 1 small portion of glass noodles (pick up a few with your thumb and index finger), 3-4 strips of iceberg lettuce, 1 piece of avocado, and 3-4 shrimp in an oblong pile. Sprinkle some of the herbs on top. Fold the rice paper in on the left and right sides, then roll up the front inward with both hands. Arrange the finished rolls on a serving plate if eating immediately, or place them next to each other on a strip of baking paper. Always make sure to leave a fold of paper between each roll so they don’t stick together. This will keep well as a snack until the next day. For the sauce, finely chop the chili peppers and garlic cloves, bring both to a boil with the remaining ingredients, and let cool. If you don’t like it too spicy, strain everything through a sieve and use only the liquid as the sauce, i.e., without the chili and garlic pieces. The time required will vary depending on how quickly you clean and chop the vegetables.