Appetizers & Tapas

Vietnamese spring rolls with red beet sauce



  • 200 g. Grand Krust red shrimp
  • ½ onion
  • ½ courgette
  • ½ red pepper
  • 1 carrot
  • 100 g. shiitake mushrooms
  • Olive oil
  • 50 ml of soy sauce
  • 12 sheets of rice paper
  • 1 cooked red beet
  • Drops of lemon juice
  • 1 tablespoon of sesame oil
  • Sunflower oil
Nutritional information


  • Energy 0
  • Proteins0
  • Carbohydrates 0
  • Fats0
PUD Red shrimp 600 g

You'll need to

PUD Red shrimp 600 g Spectrum The Mediterranean Taste

Step by Step

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Start by heating some olive oil in a wok. Cut the vegetables into small pieces. When the oil is hot, stir fry the vegetables and set them aside.

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In the same wok, add a few more drops of oil and stir fry the shrimp for a couple of minutes.

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Next, add the vegetables and half of the soy sauce; then set aside.

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Put the rice paper in a bowl of cold water for a couple of minutes to rehydrate them. If you don’t have rice paper, you can use filo pastry. In that case, it’s not necessary to moisten. Remove the rice paper and put them on a clean kitchen towel.

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Fill and roll them. Close the ends first to keep the filling from spilling out. When you’re done, set them aside.

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Next, heat some sesame oil in a pan and sauté the chopped red beets for a couple of minutes.

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Put the red beets in an electric mixer with some lemon juice and the other half of the soy sauce. Blend everything well and set aside.

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Next, heat some sunflower oil until it’s hot; fry the spring rolls and then transfer to a kitchen towel.

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The only thing left is to plate them. Put a little red beet sauce on a plate, place a spring roll on top and it’s ready to serve. Bon appetit!

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