Riesling Asselheim dry

Ingredients

• 12 piecesRice paper sheets
• 100 gRice vermicelli
• 12 piecesShrimp, peeled and deveined
• 1 pieceCarrot, julienned
• 0,5 pieceCucumber, julienned
• 24 piecesFresh mint leaves
• 0,5 bunchFresh cilantro
• 2 piecesLimes, juiced
• 3 tbspFish sauce
• 1,5 tbspBrown sugar
• 1 pieceRed chili, finely chopped
• 1 pieceGarlic clove, finely grated

Preparation

1. 1Cook the rice vermicelli according to package instructions, rinse with cold water, and drain well.
2. 2For the dip, whisk together the lime juice, fish sauce, sugar, finely chopped chili, and garlic until the sugar has completely dissolved.
3. 3Cook the shrimp in boiling water for about 2-3 minutes, halve them lengthwise, and set aside.
4. 4Cut the carrot and cucumber into very fine, uniform strips (julienne).
5. 5Fill a shallow bowl with warm water. Dip one sheet of rice paper for about 10 seconds until pliable, then place it on a damp kitchen towel.
6. 6In the lower third of the rice paper, arrange two shrimp halves, a few herbs, noodles, and vegetable strips.
7. 7Fold the sides of the rice paper over the filling and roll up tightly from the bottom.
8. 8Arrange the rolls on a platter with the lime dip and serve immediately.