We love summer rolls! The combinations are endless, fill them with vegetables, fish or meat. You can also prepare them in advance, or make them during the meal.
These summer rolls take a bit more time by preparing the coconut shrimp, but that is certainly worth it because it gives the summer rolls a delicious crunch.
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.
For 4 summer rolls:
Step 1: Clean the shrimps and mix in a bowl the grated coconut, lime zest and panko.
Step 2: Beat in a second bowl the egg with one tablespoon of water and salt. Put the flour in a third bowl.
Step 3: Make a ‘production line’ in the following order: raw shrimps, a tray of flour, a cup of beaten egg, a cup of coconut panko and finally a large plate. Roll the shrimp first through the flour, then through the egg and finally through the coconut-panko. Place the breaded shrimps on the plate.
Step 4: Heat a dash of oil in a pan and fry the shrimp briefly until they are done and drain on kitchen paper. Cut the shrimps into three pieces.
Step 5: Cut the lettuce and the herbs. Boil the rice vermicelli according to the method of preparation, drain and rinse with cold water. Prepare a container with water. Time to start rolling!
Step 6: Dip a rice sheet in the water for a few seconds. Then lay on a smooth surface (for example a plastic cutting board). Divide the lettuce, rice vermicelli, shrimps and fresh herbs in the middle of the sheet. Fold the outside first inwards and then gently roll up.
Step 7: Serve with the Koh Thai Lime Dip
If you do not like shrimp or want to make a variation: replace the shrimp with small pieces of chicken breast.