Shrimp Spring Rolls: This is Hannah de Kahn’s recipe

Shrimp Spring Rolls: This is Hannah de Kahn’s recipe

Shrimp spring rolls, this is Hanna's recipe from the Bien Dans Son Assiette workshop in Caen (Calvados).
Shrimp spring rolls, this is Hanna’s recipe from the Bien Dans Son Assiette workshop in Caen (Calvados). © Hanna Granotier

In collaboration with Caen side (Calvados), Liberty regularly offers you simple and effective recipeinvented Hanna Granotierworkshop creator Good on his plate.

This Sunday, March 13, 2022, she invites you to make Rolls with shrimps.

The most beautiful time of the year is approaching, it’s time to cook light and fresh spring rolls! This signature dish of traditional Vietnamese cuisine can be varied indefinitely, depending on your desires or diet.

Hanna Granotier


You will need for 8 pieces: 8 sheets of rice, 8 peeled shrimp, 100 g of rice vermicelli, 2 handfuls of bean sprouts, half a mango, a few sprigs of coriander, mint (or other aromatic herbs) and 8 green salads. leaves.


Prepare the ingredients for filling the rolls. Dip the vermicelli in a saucepan with one liter of lightly salted boiling water. Let simmer for 4 minutes, stirring, then immediately rinse with cold water and drain.

Wash lettuce leaves and pat dry. Clean the shrimp and cut them in half lengthwise. Peel the mango and cut it into thin slices. Chop the cilantro and mint.

To form rolls, soak a sheet of rice by dipping it in a bowl of cold water for ten seconds, then spread it out on a damp cloth. Place a small amount of each ingredient (except shrimp) on the bottom of the rice paper. Fold the bottom edge of the sheet over the ingredients, then fold the sides, left and right. Roll the sheet up to the end, keeping the filling tight.

Before you make the last turn, add two half shrimp, pink part outward: they will be visible by transparency. Enjoy spring rolls “plain” or with sauce.

Video: now on Actu

Good advice Hannah

If you’re having a hard time shaping spring rolls correctly, Bien Dans Son Assiette organizes workshops that show you step by step all the steps and tips needed to make them, as well as a homemade sauce recipe!

Different formulas are offered: a master class for children on March 23 and 26, for adults on April 2 and with the family on June 18. Find out more at or call 06 62 04 75 00.

Practical information:

Follow Hannah Granotier on Facebook and Instagram on the Bien Dans Son Assiette accounts.

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