japanese-style spring roll with shrimps

• metric
• u.s.

ingredients:

• 4 rice papers
• 8 shrimps
• 70 g lettuce
• 1 avocado
• 960 ml water for soaking rice papers and boiling shrimps
• a little salt

dipping sauce:

• suitable amount soy sauce
• suitable amount wasabi (japanese horseradish)

step 1:

Hull shell and tail of the shrimps. Devein and wash them. Mix 480 ml water and a little salt in a pan and bring to a boil. Add shrimp and boil for 3 minutes on medium heat. Cut the avocado in half lengthwise, then peel. Cut each half into 1 cm. wide slices.

step 2:

Pour the 480 ml water into a bowl. Put a rice paper into the water and soak about 20 seconds. Remove and place it on a cutting board with the rough surface up and wipe dry with a paper towel.

step 3:

Put two avocado slices on the lower part of a rice paper. Put the lettuce over them.

step 4:

Roll the rice paper over the ingredients one time. Fold the left and right sides of the rice paper in. Roll once more, leaving enough room for the shrimps.

step 5:

Place two pieces of the shrimps on the remaining part of the rice paper. Roll it over once to complete the spring roll. Repeat from Step 2 to Step 5 to make the remaining 3 rolls.

step 6:

Cut the rolls in half. To make the dipping sauce, stir the wasabi (Japanese horseradish) into the soy sauce in two shallow dishes.