4 Portions

• 1 piece ginger
• 1 lemongrass stalk
• ¾ pint vegetable stock
• 2 kaffir lime leaves
• Salt
• 1 large carrot
• 7 oz celery
• 1¾ oz sugar snap peas
• ½ leek
• 16 kitchen-ready shrimp
• ½ bunch of chives
• 8 sheets of rice paper (about 8½" Ø)
• Watercress to garnish

Shrimp summer rolls


1. For the vegetable stock: peel the ginger and cut into slices. Remove the outer leaves from the lemongrass, slice lengthwise and then crosswise into halves. For the stock, put just under ½ pint water, the lime leaves, ginger and lemon grass in a pot on the stove and simmer for about 5 minutes. Season with salt.

2. Meanwhile, peel and wash the carrots and celery and cut into sticks. Wash the sugar snap peas and cut into strips. Wash and clean the leek and cut into strips. Wash the shrimp and pat dry. Wash the chives, shake dry and cut into thin rings.

3. Boil the vegetable sticks in the broth for about 3 minutes until al dente. Then remove, drain and let cool slightly. Let the shrimp cook in the broth for 2 minutes, then remove and drip dry.

4. Put the rice paper sheets individually on plates and rub with with cold water using your hands until they turn soft. Put 2 shrimp along with some of the vegetable sticks and chives on the lower third of each sheet. Roll over twice from below. Turn both side edges inwards, so that the filling does not fall out, and finish rolling. Serve with dips and some watercress.