Spring rolls with olive oil
Ingredients
For
2
personnes
- 80 g of rice vermicelli
- 8 large rice sheets
- 12 medium prawns (size 31/40), cooked and peeled
- 1 handful of lettuce
- 1 carrot, chopped
- A small red pepper
- 2 tbsp fresh coriander leaves
- Fresh mint leaves
- 2 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO
For the sauce:
- 1 teaspoon of caster sugar
- One tablespoon of nuoc-mâm
- A teaspoon of rice vinegar
- 1 teaspoon of olive oil
- 1 teaspoon of lemon juice
- A clove of garlic
- A small chilli
Tip
We recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
Instructions
- Soak the rice vermicelli according to the instructions on the packet. Drain.
- Peel the carrot and cut it into julienne strips. Cut the pepper into julienne strips. Wash the lettuce and tear it into rough pieces. Cut the prawns in half lengthways.
- Place a rice paper sheet in a soup plate filled with lukewarm water and soak it for about 20 seconds (it should be soft but not too soft!). Drain it and place it on the worktop.
- About 2.5 cm from the edge of the leaf, place some prawns, lettuce, carrot and pepper sticks, coriander leaves, mint leaves and rice vermicelli, then drizzle with a little olive oil from the Vallée des Baux-de-Provence PDO.
- Fold both sides of the sheet – which will form the ends of the roll – over the filling.
- Bring the rice paper over to the base of the filling, using your fingers to hold the filling in place, then roll gently, pressing firmly. Make the rest of the rolls in the same way.
For the sauce:
- Mix 2 tablespoons of lukewarm water with all the other ingredients. Crush or chop a clove of garlic. Finely chop the small chilli. Mix everything together.
- Enjoy your meal!
Tip
We recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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