Shrimp Mhencha and Rolls

Ingredients

• SHRIMP FILLING INGREDIENTS
• 250 grams large shrimp (peeled)
• 1 medium sized onion (grated)
• 2 garlic cloves (crushed)
• A small piece of fresh ginger
• 1 tablespoon of tomato concentrate
• 1 teaspoon of Harissa (optional)
• 1/2 teaspoon ground cumin
• 1/2 tablespoon paprika
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt (to taste)
• 1 tablespoon of fresh lemon juice
• A small bouquet of fresh cilantro and parsley (finely chopped)
• 250 grams Chinese vermicelli (rice noodles)
• OTHER INGREDIENTS
• For rolls: rice papers
• For mhencha: Warka or phyllo dough + melted butter + egg yolk

Directions

1. Step 1 - Making the Shrimp Stuffing: 1- Prepare the vermicelli.
2.  Place the noodles in a bowl and cover them with boiling water. Let them sit in the water for 10 minutes.
3.  Drain and cut with scissors. 
4. 2- On medium, drizzle olive oil in a pan. Add the grated onion, crushed garlic, and a pinch of salt. Mix and cook for a couple of minutes.
   3- Peel and grate a small piece of fresh ginger. 
5. 4- Add the tomato concentrate, and harissa to the onions. Mix and cook for a couple of minutes. 
6. 5- Add cumin, paprika, turmeric, pepper, salt, fresh ginger, lemon juice, chopped cilantro and parley, to the onion tomato mixture. Mix. You get a concentrated tomato paste.
7.  Add 2 tablespoons of water, mix and cook for a few minutes.
   6- Add the shrimp to the tomato sauce.
8.  Increase the heat to medium-high and cook the shrimp until they change color and become pink.
9.  It will take 3-4 minutes. 
10. Note: keep 10 shrimp that you will boil in water separately to use for decoration.
    7- Add the cooked vermicelli to the shrimp and tomato sauce. Mix well.
11.  Cook for another minute and that's it! 
    8- Place the stuffing in a bowl, cover, and let it cool down completely before using it. 
12.