Riesling Hochstadt dry

Ingredients

• 8 piecesRice paper sheets
• 150 gCooked shrimp (halved lengthwise)
• 100 gRice vermicelli noodles
• 1 pieceCarrot (cut into fine matchsticks)
• 0,5 pieceCucumber (cut into fine matchsticks)
• 0,5 bunchFresh mint
• 0,5 bunchFresh cilantro
• 4 piecesLettuce leaves (e.g., butter lettuce)
• 3 tbspCreamy peanut butter
• 1 tbspHoisin sauce
• 1 tspSoy sauce
• 1 tbspLime juice
• 0,5 tspChili flakes
• 2 tbspWarm water

Preparation

1. 1Cook the rice noodles in boiling water according to package instructions, then immediately rinse with cold water and drain well in a colander.
2. 2Cut the vegetables into uniform strips about 5 cm long. Wash the herbs and pluck the leaves from the stems.
3. 3For the dip, stir together the peanut butter, hoisin sauce, soy sauce, lime juice, chili flakes, and a little warm water until smooth and creamy.
4. 4Fill a shallow bowl with lukewarm water. Submerge one rice paper sheet for about 10 seconds until pliable, then place it on a damp kitchen towel.
5. 5Place half a lettuce leaf, some rice noodles, carrot and cucumber strips, and herbs in the lower third of the sheet.
6. 6Place three shrimp halves with the reddish side facing down on the rice paper above the rest of the filling.
7. 7Fold the sides of the rice paper inward over the filling and roll it up from the bottom, carefully but tightly.
8. 8Repeat the process for all rolls and serve them on a platter with the peanut dip.