Spring rolls with shrimp and Ros Thai sauce Volodymir Testardi

• Package Rice paper for spring rolls and spring rolls House of Asia
• 50 gr Gluten-Free Glassy Vermicelli Pasta from House of Asia
• 1 teaspoon House of Asia Soy Sauce
•  Ros Thai Thai sauce for spring rolls and spring rolls
• 1/4 cucumber cut into thin strips
• 1/4 medium carrot cut into thin strips
• 1/4 persimmon cut into thin strips
• 3 large or 6 smaller shrimp
• A handful of coriander
• Chives

1. Cook the pasta according to the instructions on the package.
2. Soak the rice paper in lukewarm water and immediately pat dry with a paper towel. Place the vegetables, noodles, and shrimp on the paper and wrap.
3. Then wrap the spring roll in another sheet of rice paper. Repeat with the remaining spring rolls.
4. Fry the spring rolls in hot oil until golden brown on both sides. Transfer to paper towels to drain excess oil.
5. Cut the spring rolls into three pieces and arrange on a plate. Garnish with cilantro and chives. Grate the lime zest. Serve with the spring roll sauce.