Spring Rolls
100 g of Japanese starch noodles (hasuru)
1 tablespoon of curry
2 tablespoons of cornstarch oil
200 g of sliced shiitake mushrooms
2 tablespoons of olive oil
8 discs of Vietnamese rice noodle sheets
8 shrimp paste wraps
1 medium carrot, cut into thin strips
1 Japanese cucumber, peeled and sliced into thin strips
1 bunch of fresh cilantro, cut into thin strips
Mousseline
Lime juice from 10 limes
1 very finely chopped garlic clove
1 very finely chopped piece of ginger
2 very finely chopped finger peppers
1/2 cup of fish sauce (nam pla)
1/2 tablespoon of soy sauce
Spring Rolls
100 g of Japanese starch noodles (hasuru)
1 tablespoon of curry
2 tablespoons of cornstarch oil
200 g of sliced shiitake mushrooms
2 tablespoons of olive oil
8 discs of Vietnamese rice noodle sheets
8 shrimp paste wraps
1 medium carrot, cut into thin strips
1 Japanese cucumber, peeled and sliced into thin strips
1 bunch of fresh cilantro, cut into thin strips
Mousseline
Lime juice from 10 limes
1 very finely chopped garlic clove
1 very finely chopped piece of ginger
2 very finely chopped finger peppers
1/2 cup of fish sauce (nam pla)
1/2 tablespoon of soy sauce
Spring Rolls: Bring a pot of water to boil
When boiling, add the Japanese starch noodles and cook for 3 minutes
Drain well and season with curry and cornstarch oil. Reserve
In a frying pan, sauté the mushrooms with olive oil. Reserve
Place boiling water in a large bowl or mold and submerge the rice noodle sheets
Leave for 1 minute and drain
Wipe off excess water with a clean cloth
Repeat for all 8 sheets
To make the spring roll, place the rice noodle sheet on a clean cloth
In the center of each sheet, place shrimp paste, carrot, cucumber, mushrooms, cilantro, and Japanese starch noodles
Roll up, folding the ends inwards to prevent the spring rolls from unwrapping (5)
Each one should be approximately 2 centimeters in diameter
Mousseline: Mix all ingredients together in a bowl
Assemble: Cut the spring rolls on the diagonal and serve with the mousseline.
