Vietnamese fortune rolls

Ingredients for 2 servings:

• 10 sheets of rice paper, Vietnamese
• 35 g glass noodles
• 50 g chicken or beef
• 50 g shrimp(s)
• 1 tsp oil (peanut oil)
• 1 shallot(s)
• 1 tsp curry paste
• 1 clove(s) garlic
• 2 tsp palm sugar
• 2 tsp soy sauce, light
• 2 tsp fish sauce
• 2 tsp rice vinegar
• 1 lime(s)
• some pepper, black
• 1 small carrot(s)
• some sugar snap peas
• 1 cucumber(s)
• some lettuce
• 50 g soy sprouts
• e.g. Thai basil (a few leaves)
• 10 tsp peanuts

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Cut the vegetables into small pieces. Prepare the glass noodles according to the package instructions. Rinse with cold water and cut into pieces about 4 cm long. Sauté the meat and shrimp with the onions. Add the curry paste, garlic, and sugar and fry briefly. Add the soy sauce, fish sauce, and vinegar and continue frying until the liquid has almost evaporated. Transfer to a deep plate and mix with the glass noodles. Season with lime juice and pepper. Let everything cool. Dip the rice paper in water and place on a tea towel. Line a 10 cm wide strip in the middle with basil leaves. Leave a 2 cm border at the top and a 5 cm border at the bottom. Cover the strip with lettuce and vegetables, add about 1 tbsp of the glass noodle mixture and 1 tsp of peanuts. Fold the sides of the rice paper over towards the center, overlapping by about 0.5 cm. Fold the bottom edge up about 5 cm. Roll up from the bottom. The roll will hold itself together. It tastes best with a peanut dip. The vegetables are versatile; you can use whatever you have in your fridge. It tastes especially good in summer.