Fresh spring rolls from Vietnam

Ingredients for 8 servings:

• 2 ½ tbsp tamarind paste
• 1 tsp sesame seeds, roasted
• 3 tbsp water
• 40 g crunchy peanut butter
• 3 tsp mustard, sweet
• 1 tsp rice vinegar
• 1 tsp ginger root, fresh, chopped
• 2 tsp honey
• 1 tsp chili flakes
• 60 g noodles (rice), thread-like
• Shrimp, cooked and peeled
• 120 g carrot(s), grated
• 120 g mung bean sprouts
• 120 g cucumber(s), peeled, pitted, julienne cut
• 2 tbsp mint, fresh
• 2 tbsp coriander leaves, fresh
• 8 sheets of rice paper, diameter: approx. 30 cm

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

These spring rolls are very refreshing and are not fried in oil.

Sauce: Mix all ingredients until you have a more or less homogeneous, liquid mixture. Spring rolls: The quantities given are for eight large sheets of rice paper (approx. 30 cm in diameter). For rice paper with a much smaller diameter, approximately 15-20 will be needed. Prepare the rice noodles as directed on the package. If no instructions are given, place them in hot water for approximately 15 minutes until tender. Let them cool briefly and cut them slightly shorter with kitchen scissors so they can be mixed more easily with the other ingredients. Mix the noodles with the remaining ingredients except the rice paper. Briefly place the rice paper in hot water, then remove immediately. Place an appropriate amount of filling in the center. Fold in from the bottom, then the sides, and then roll into a spring roll shape. Place seam-down on a plate. Continue until all the ingredients are used up. To prevent the spring rolls from drying out, place moist lettuce leaves on top. Serve with the sauce for dipping. Variations: In addition to shrimp, spring rolls often contain pork. This is first fried and cut into small strips.