Spring Rolls

Boil water, peel the carrots, cut into long sticks, dip in boiling water for two or three minutes. Retrieve the carrots without discarding the water

Dip the shrimp in the boiling water of the carrots, they are cooked when they are pink. Remove the shrimp without discarding the boiling water

For the vinaigrette, mix the mustard, soy sauce, and hazelnut oil, it's ready!

Prepare your work table to form the rolls: a bowl of warm water to dip the rice leaves, carrot sticks, chopped chives, shrimp cut in half, bean sprouts, lettuce leaves

On a large cutting board, place a clean towel

Soak a rice paper in a bowl of warm water until it is soft, handle gently so as not to break it

Place the wet leaf on the towel, place the half shrimp from top to bottom of the leaf, add the salad on top, then a carrot stick, then the rice vermicelli, bean sprouts and chives

Roll the rice paper to close the roll on the ingredients, tighten so that it holds well but delicately so as not to break

I double the rice paper so that the envelope is thicker, tighter, and the ingredients hold better in place