Back
main dish, 30min
Summer roll with crayfish
Summer rolls, or rice sheet spring rolls. Also called fresh summer rolls, are filled with fresh, crunchy ingredients that you dip in a delicious sauce. Fill, roll and enjoy!
Looking for more inspiration for filling your summer rolls or do you want to serve different combinations? Then try vegetarian summer rolls, filled with panang chicken or smoked salmon.
Ingredients
For 4 persons:
- Koh Thai rice sheets : 1 pack
- Koh Thai rice vermicelli : 100 gr
- Spinach : 150 gr
- Bean sprouts : 125 gr
- Carrots julienne : 100 gr
- Crayfish : 200 gr
- Avocado : 1 piece
- Sliced red cabbage : 150 gr
- Cucumber : 1/2
- Koh Thai lime dip sauce : 1
Preparation method
Step 1: Prepare the rice vermicelli according to instructions on the package and set aside.
Step 2: Cut the cucumber into thin strips. Halve the avocado, remove the kernel and peel, and cut into strips.
Step 3: Wok briefly the crayfish and bean sprouts together in a wok pan with some olive oil.
Step 4: Fill a bowl, dish or, for example, the sink with water. Prepare a cutting board where you can roll up the spring rolls and put down a ‘production line’ with all the ingredients for the spring rolls.
Step 5: Now grab a rice sheet. Dip this in the water on both sides, not bad if the rice sheet continues to feel a bit hard. This will automatically soften when you roll. Place the sheet on the cutting board. Place some spinach leaves just below the center of the rice sheet, keeping 2 – 3 cm free at the edges. Then divide the remaining ingredients over the spinach.
As soon as all the ingredients are on the sheet, you start rolling: skip the piece of rice skin that is at the bottom, over the filling. Then fold the sides inwards, and then roll on. Do this carefully, but firmly so that the springroll does not fall apart when eating. Roll up until you have a nice springroll. The rice skin closes automatically because it sticks a bit.
Step 6: Repeat until all ingredients are gone and serve the spring rolls with the dipping sauce.