Goi Cuon Tom Gamba Rosso

Ingredients

• Vene Cress
• Shiso Bicolor
• Rock Chives
• Bicolor Mustard Cress
• Scarlet Cress
• Zallotti Blossom
• Limon Cress
• Mustard Cress
• Ghoa Cress
• Daikon Cress
• 100 gr large cooked Gamba Rosso, cut lengthwise in half
• 10 rice paper sheets
• 50 gr rice vermicelli
• 50 gr carrot julienne
• 50 gr lettuce
• 15 gr coriander, only the leaves
• 15 gr mint, only the leaves
• 3 tbsp chili sauce
• 2 tbsp roasted peanuts
• 25 grams bean sprouts
• 2 spring onions, just the green part, cut into long stalks
• Large pan with hot water
• Damp tea towel
• 80 ml of fish sauce (squid brand or megachef)
• 2 tablespoons sushi vinegar
• 1 tablespoon white sugar
• 70 ml water
• 1 garlic clove, finely chopped
• 1 long red pepper, finely chopped
• 3 tablespoons of lime juice

Method

• Make dip sauce by heating everything but not boiling.
• Soak spring roll sheets in hot water for 15 seconds and decorate with all the cresses.
• Place filling spring roll underneath and season with 2 tbsp of dipping sauce.
• Drape rice skin over filling as open spring roll.

Recipe: Kelvin Lin