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1
Prepare your sauce: in a small bowl, add soy sauce, fish sauce, rice vinegar and squeeze the juice of one orange, and finally add sesame seeds.
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2
Mix well and set aside.
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3
Prepare your shrimp.
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4
Boil shrimp in salt water until cooked and then rinse in cold water.
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5
Slice shrimp in half, and under soft running water, rinse the veins from the shrimp.
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6
Leave shrimp aside.
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7
Prepare the potato noodles.
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8
In boiling water, boil noodles for about 5 minutes until cooked.
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9
Drain and rinse in cold water.
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10
It is important to rinse noodles in cold water.
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11
Place noodles aside.
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12
Slice carrot into julienne pieces.
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13
In the middle of the avocado, make slice around the avocado.
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14
With your hands, twist the avocado to separate the two halves of avocado.
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15
With a knife, punch through the large pit so the knife is anchored in the pit.
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16
Once knife is anchored in the pit, you can move the pit around and remove it from the avocado.
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17
With a spoon, carefully scoop out the avocado from its skin.
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18
Slice the avocado into thin pieces.
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19
In a shallow pan, boil water.
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20
After water boils, turn off fire.
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21
Take a sheet of rice paper and drown it into the water for 10-15 seconds.
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22
Rice paper cooks very quickly.
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23
On cutting board, carefully place the rice paper down.
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24
Try to flatten rice paper as much as you can so there are no wrinkles.
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25
Add noodles, carrot, shrimp (use 1 shrimp per roll), avocado, and arugula.
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26
Now fold.
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27
First, lift one side of rice paper and make one fold.
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28
Then take each side of the rice paper and fold it inward.
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29
Continue to fold until you have a nice roll.
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30
Take some of the sauce and drizzle over spring rolls.
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31
Serves: 6-8
