Pad thai rice leaf lilies with shrimps

Boil the rice noodles from the streetfood pack in 6 minutes. Stir occasionally with a fork through the noodles. Drain and rinse under cold running water.

Halve the lime, press 1 half out and cut the other half into 4 parts.

Spoon half of the bag of sauce (from the streetfood package) and 1 tbsp lime juice with the rice noodles.

Fill a dish or deep plate halfway with lukewarm water. Soak a rice skin 20 sec.

Place the sheet on a clean, damp tea towel to prevent sticking.

Take a rice skin and put a few coriander leaves in the middle and divide 3 shrimps.

Divide 1/8 of the bean sprouts and 1/8 of the rice noodles and a few peanuts (from the streetfood pack) over the shrimp.

Make sure the filling has the shape of a sausage of 7 x 3 cm. Fold the rice sheet over the filling, fold the sides inwards and roll up.

Repeat until all egg rolls are made.

Serve the rice leaf lilies with the lime wedges.