Difficulty:[usr 2]
Pat the prawns dry and cut them in half lengthwise.
Let the soy and crab drain well. Put them in a salad bowl. Add the grated carrots and a few mint leaves cut into strips with scissors.
Salt and pepper lightly, mix.
Spread the rice paper in front of you.
Place three half-shrimps in the center of each, spread the contents of the salad bowl over the four sheets, place 3 other half-shrimps on top, then fold the ends down and roll the whole thing up. Place the rolls on a serving platter. Garnish with mint leaves. Chill.
Crush the peanuts, mix them with the two sauces, divide this mixture into small cups.
Serve the spring rolls chilled with the sauce.
Chef Hubert's culinary ideas
