How do you keep spring roll from Scampi with Nuoc Cham sauce?

The spring rolls are best when they are served immediately. Remaining spring rolls can, once cooled, be stored in the fridge for up to 2 days. For the best result, warm up in an oven or Airfryer to keep the crunch.

Spring roll from Scampi with Nuoc Cham Saus

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30min

•

Next Level

Make delicious scampi spring rolls with a Vietnamese Nuoc Cham sauce.

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Ingredients

What do you need?

Quantity: 4P

24 pieces Black Tiger Scampi's
1 packet of spring roll sheets
1 mixed salad
1 forest radish
1 protein

For the Nuoc Cham sauce:
3 tbsp fish sauce
½ fresh Thai chili
2 tbsp cane sugar
6 tbsp warm water
2 tbsp lime juice
1 clove of garlic

24 pieces Black Tiger Scampi's
1 packet of spring roll sheets
1 mixed salad
1 forest radish
1 protein

For the Nuoc Cham sauce:
3 tbsp fish sauce
½ fresh Thai chili
2 tbsp cane sugar
6 tbsp warm water
2 tbsp lime juice
1 clove of garlic

Preparation method

How do you make this?

Dissolve the sugar in the warm water. Finely chop the chili and garlic and mix it in a bowl with the sugar water and all other ingredients for the sauce. Set aside.

Wash the radishes and make some incisions. Let them soak in ice water.

Peel the scampis but leave the tail on it. Remove the intestinal tract and make some incisions on the inside, so that the scampi can be rolled up straight.

Cut the spring roll sheets diagonally in half to triangles. Keep them on each other to prevent drying out.

Spread a thin layer of beaten protein on a dough piece. Place the scampi on it, with the tail just outside the edge.

Roll up the dough, fold the corner inwards and roll completely shut. Repeat with all scampis.

Preheat the fryer to 185 ° C. Bake the spring rolls for about 4 minutes until golden brown. Drain on kitchen paper.

Arrange the lettuce and radishes in fan shape on a large plate. Place the spring rolls and sauce. Serve immediately.

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