Springrolls with shrimps

2 Persons - 30 Minutes


  • Rice sheets for spring rolls
  • 100 gr Go-Tan Vermicelli Glass Noodles
  • 12 raw peeled shrimp, halved lengthwise
  • 1 avocado, thinly sliced
  • ¼ cucumber, thinly sliced
  • 1 carrot, thinly sliced ​​or 150 g julienne carrots
  • coriander leaf
  • Mint, in thin strips
  • 6 lettuce leaves
  • 125 gr bean sprouts
  • chives
  • Hoisin dipping sauce
  • 2 tbsp Go-Tan wok sauce Hoisin
  • 8 tbsp water
  • 1 tbsp peanut butter
  • peanuts
  • Sweet Chilli Dipping Sauce
  • 5 tbsp Go-Tan Sweet Chilli Sauce
  • 0.5 tbsp Go-Tan Fish Sauce
  • 2 tbsp water
  • Juice of ½ lime


  1. Well the noodles according to the instructions on the package and drain.
  2. Cook the shrimp in hot water for about 1 minute.
  3. For the Hoisin dipping sauce, mix the wok sauce, water and peanut butter.
  4. Chop or crush the peanuts into small pieces and sprinkle them over the mixture.
  5. For the Sweet Chilli dipping sauce, mix the chili sauce, fish sauce, water and the juice of half a lime.
  6. Cut the avocado, cucumber, carrot and mint into thin strips.
  7. Soak the rice papers in water and let them soak for about 20 seconds until they become limp.
  8. Place the rice paper on a clean board. Start with the noodles, then place the lettuce, cucumber, carrot, bean sprouts and coriander leaf on the rice sheet.
  9. Fold the bottom of the rice sheet over the filling as tightly as possible and fold the sides in. Fold the rice sheet in half. Hold the filling tightly and then place the avocado, shrimp and chives on top and roll up the spring roll as tightly as possible. With the sides
  10. Serve with the dipping sauces.

    Tip: Put some Hoisin dipping sauce in the spring roll already