- Level
- very easy
- Serves
- 12 rouleaux
Ingredients
- For the stuffing
- 125 ml ( ½ t )
- dried shrimp
- 4
- Chinese sausages, diagonally sliced
- 1
- jicama, grated
- 1
- carrot, grated
- For assembly
- 3
- eggs, beaten
- rice leaves
- some
- lettuce leaves, cut into pieces
- some
- Thai basil leaves
- For the sauce
- 125 ml ( ½ t )
- hoisin sauce
- 85 ml ( ⅓ t )
- of jicama/carrot/shrimp cooking juice
- 1 tablespoon
- of sugar
- 85 ml ( ⅓ t )
- unsalted roasted peanuts, coarsely crushed in a mortar
Directions
- Step 1
- Soak the dried shrimp in boiling water for at least half an hour.
- Step 2
- Place the sausage slices in a pan, do not overcook them, just heat them.
- Step 3
- In a non-stick pan, pour some of the beaten eggs and rotate the pan so that the liquid is spread out to make a thin omelette. Repeat with remaining beaten eggs. Layer the omelets, then cut them into thin strips.
- Step 4
- In the same pan, sauté the jicama and carrot in a little oil with the shrimp. Make sure the jicama and carrots lose some of their water. Remove from the pan and save the cooking juices.
- Step 5
- Soak the rice sheets in warm water and lay them on top of each other, placing a damp cloth between them.
- Step 6
- Prepare the sauce by heating all the ingredients for 5 minutes, or until the sugar dissolves. The sauce should be a little liquid.
- Step 7
- Spread a damp, moist sheet of rice on a work surface. Arrange pieces of lettuce, a basil leaf, some of the jicama/carrot/shrimp mixture, a few strips of omelette, three shrimp and drizzle with sauce.
- Step 8
- Roll up and, halfway down the sheet, add three slices of sausage. They will be visible through the rice sheet.
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