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Homemade spring rolls with prawns and rice noodles on a wooden board, Riesling white wine glass, Japanese Izakaya setting

Homemade spring rolls with rice noodles and prawns

Homemade spring rolls with glassy rice noodles, crunchy vegetables and juicy prawns - fried until crispy and served with a spicy soy-lime dipping sauce. The Rheingau Riesling Spätlese dry QmP with its precise acidity and slate minerality is the elegant wine partner for this.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Main course
Cuisine Japanese, Vietnamesisch
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • Großer Wok oder tiefe Pfanne (zum Frittieren)
  • Kleine Schüssel (für das Einweichen der Teigblätter)
  • Chopping board and knife
  • Backpapier (zum Ablegen)
  • Küchenpapier (zum Abtupfen)
  • Küchenthermometer (für die Öltemperatur)

Ingredients
  

  • 8 Spring roll pastry sheets from the Asiashop, deep-frozen
  • 200 g Tiger prawns peeled, raw, coarsely chopped
  • 50 g Rice noodles thin vermicelli
  • 1 Carrot finely grated
  • 100 g White cabbage finely chopped
  • 2 Spring onions cut into rings
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil Roasted
  • 1 teaspoon freshly grated ginger
  • Vegetable oil for frying

FOR THE DIPPING SAUCE:

  • 3 tablespoon soy sauce
  • Juice of half a lime
  • 1 tsp honey
  • 1 teaspoon freshly grated ginger
  • 1 small red chili pepper finely chopped
  • 1 teaspoon sesame seeds Roasted

Preparation
 

PREPARATION:

  • Soak the rice noodles in hot water for 5 minutes, drain and roughly chop.
  • Mix all the dipping sauce ingredients together, set aside.
  • Roughly chop the prawns.
  • Finely grate the carrot, finely chop the white cabbage and slice the spring onions into rings.
  • Mix all the filling ingredients with the soy sauce, sesame oil and ginger, season to taste.
  • Defrost the pastry sheets, cover with a damp cloth to prevent them from drying out.

COOKING STEPS:

  • Place 2 tablespoons of filling on each pastry sheet, press down, fold in the sides and roll up tightly.
  • Moisten the tip with a little water and stick it down.
  • Heat the oil in a wok or frying pan to 170 °C.
  • Fry the spring rolls in batches for 3-4 minutes until golden brown, turning once.
  • Drain on kitchen paper.

DIRECTIONS:

  • Arrange the spring rolls on a wooden board or flat plate, cut diagonally.
  • Serve the dipping sauce in a small bowl on the side.
  • Garnish with fresh herbs (coriander, mint) and lime wedges.

SUPPLEMENTS:

  • Pickled ginger as a fresh garnish
  • Small bean sprout salad with sesame dressing
  • Fresh mint and coriander leaves to dip yourself

Nutritional values per portion

Calories: 480kcalCarbohydrates: 24gProtein: 52gFat: 18g
Keyword asiatische Frühlingsrollen Wein, Frühlingsrezept asiatisch Wein, Frühlingsrollen Reisnudeln Rezept, Frühlingsrollen selbstgemacht Garnelen, Riesling Frühlingsrollen, selbstgemachte Frühlingsrollen knusprig
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