2 x fresh summer rolls with shrimp & crab

Ingredients

• 9 shrimp
• 6 surimi sticks
• 1 avocado
• 1/2 cucumber
• bag of salad mix with iceberg lettuce and carrot (you can also julienne yourself)
• handful of fresh mint | handful of fresh basil
• 1/3 packet rice vermicelli (also known as rice noodles)
• rice paper sheets
• 2 cloves garlic

Instructions

1. 1

   1. Start by slicing the cucumber and surimi into long, thin strips. Also slice the avocado into nice, thin slices. Cook the rice vermicelli according to the package instructions.2. Heat some olive oil in the pan, press the garlic and a 1 cm piece of ginger through a garlic press and add this to the pan with the shrimp. Fry until they're pink (not too long! They'll dry out).3. Pour warm water (tap on the hottest setting is fine) into a bowl or plate and place a sheet of rice paper in it. You'll feel the texture change: it's no longer hard but becomes soft. After about half a minute the whole sheet should be soft: then carefully lay it on the counter.4. Now we make the rolls: 3 with shrimp and 3 with surimi. Place some lettuce on the paper, then some rice vermicelli, cucumber and avocado, and finish with 3 shrimp or surimi and some basil and/or mint. Now fold the rolls as shown in the instructions below: