Pad thai rice leaf lilies with shrimps

Name: pad thai rice leaf lilies with shrimps
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Thai
Ingredients: 190 g Conimex Street food Thai pad thai; 1 lime; 8 rice skin; 7,5 g fresh coriander; 100 g fresh boiled and peeled prawn; 62,5 g bean sprouts

Noodles with a filling of Thai pad thai, coriander, shrimp and bean sprouts.

Ingredients

Kitchen Stuff

1 clean tea towel

Directions

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.