Defrost the shrimps at room temperature. Heat 1 tablespoon of oil in a frying pan and roast the peanuts for approx. 4 minutes, turning them over. Cut the mango off the stone. Peel and chop the flesh. Peel garlic and cut into thin slices. Clean, wash and spin dry the salad. Wash coriander, shake dry and cut into strips, except for a little bit for garnishing.
Peel the prawns and remove the intestines. Wash prawns and pat dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for about 4 minutes while turning. Season with garlic, 4 tbsp soy sauce and pepper. Remove the pan from the heat. Add mango, peanuts and lettuce to the pan and fold in. Season with coriander. Soak 2 sheets of rice paper in a flat dish one after the other for about 5 minutes. Remove and place on a damp tea towel. Cover with a damp tea towel to keep the leaves moist. Place 1 sheet of rice paper on each work surface. Spread 2-3 tablespoons of filling on top.
Add mango, peanuts and lettuce to the pan and fold in. Season with coriander. Soak 2 sheets of rice paper in a flat dish one after the other for about 5 minutes. Remove and place on a damp tea towel. Cover with a damp tea towel to keep the leaves moist. Place 1 sheet of rice paper on each work surface. Spread 2-3 tablespoons of filling on top. Leave a rim of approx. 4 cm free. Fold the front edge of the rice paper over the filling and fold the sides over. Roll up firmly to the back edge. Peel, wash and cut the carrots into long strips. Quarter spring rolls and arrange on plates with coriander and carrot strips. Sprinkle with 2 tablespoons soy sauce and chilli sauce
Leave a rim of approx. 4 cm free. Fold the front edge of the rice paper over the filling and fold the sides over. Roll up firmly to the back edge. Peel, wash and cut the carrots into long strips. Quarter spring rolls and arrange on plates with coriander and carrot strips. Sprinkle with 2 tablespoons soy sauce and chilli sauce
Waiting time 1 hour