Rice leaves stuffed with mint, shrimp, rice paste, lettuce and carrot accompanied by a peanut or soy sauce.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Heat the water over medium heat until it boils, cook the shrimps for 3-4 minutes or until they turn pink. Remove from the water and place in a bowl with ice to interrupt cooking.
In boiling water add the rice noodles until soft remove from the water and reserve. Apart hydrate the rice leaves in hot water until they are soft.
Place the mint, shrimp, noodles and carrots on each leaf. Roll and serve with peanut sauce.
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