Springrolls

Processed with VSCO with f2 preset

For 2 persons:

50g rice vermicelli ∞ 1 medium carrot ∞ 1/3 cucumber ∞ 1 tbsp sesam oil ∞ 1/2 tbsp peanut oil ∞ a handful been sprouts ∞ 1/2 fresh coriander ∞ 1/4 fresh mint ∞ 1/4 fresh Thai basilic ∞ 2 rice paper (∅22cm)

Dip: 2 tbsp soy sauce  ∞ 1 tbsp fish sauce ∞ 1 tbsp ketjap manis (Indonesian soy sauce) ∞ some lime juice ∞ 1/2 chilipeper, crushed with a mortar ∞ 1/2 tbsp sesamoil

Finishing touches: spring onion ∞  sesamseeds

→ Bring water to a boil and cook the rice vermicelli. Meanwhile, cut the carrot and cucumber into julienne (5cm long). Heat the sesamoil and peanut oil on high heat and stir fry the carrot, cucumber and been sprouts. Finely chop the herbs. Drain the rice vermicelli and rinse with water. Take a large bowl and soak the rice paper5-10 seconds. Remove them from the water and put them one for one on a clean kitchentowel. Cover it wit the vegetables, rice vermicelli and herbs. Roll-up, lay halfway the ends inside and then continue rolling up. Mix for the dip sauce all the ingredients together. Garnish the plates with spring onion and sesamseeds.