Soft Shrimp Rolls

Ingredients

• 1 kg shrimp (medium size) - جمبري
• 1 bunch basil (hand-torn) - ريحان
• 11/2 bunch spinach (hand-torn) - سبانخ
• 1 bunch mint (hand-torn) - نعناع
• 1 pack glass noodles - شعرية صيني شفافة
• 1 tablespoon butter - زبدة
• 1 pack rice paper (about 20 papers) - ورق الأرز
• 2 carrots (shredded) - جزر
• SAUCE:
• 1/2 cup soy sauce - صوص الصويا
• 1 piece garlic - ثوم
• 1 handful cashew nuts - الكاجو
• 1/4 piece green chili pepper - فلفل أخضر حار

Step by step

1. in a medium pan, stir shrimps with butter for 3 minutes then add lemon and salt. (You can also boil it for 5 minutes if you want a healthier snack). Let them cool before folding.
2. Hand tear your greens and shred your carrots and get them ready for the folding.
3. Boil glass noodles for 5 minutes and let it cool.
4. Start preparing the rolls, by dipping the rice paper one by one in lukewarm water for 10-15 seconds before folding each at a time. Then first add the shrimps (around 3 pieces so it looks rich), then the carrots on top, followed by mint and basil and glass noodles, and finish it up with spinach leaves. Then roll it from the bottom up, fold the sides in and continue rolling away from you. You should have around 20 rolls. Chill it in the fridge for an hour before serving.
5. To prepare the dipping sauce, mix the soy sauce with minced garlic, broken cashews, and chill.