Vietnamese-Style Spring Rolls with Shrimp

Title:
Vietnamese-Style Spring Rolls with Shrimp

Yield:
4 Servings

Categories:
Appetizers,
Shellfish,
Vietnamese




Ingredients:




-------------------------------DIPPING
SAUCE-------------------------------


   1/4 c  Fish sauce (nam pla)


     2 tb Thinly sliced green onion


 1 1/2 tb Fresh lime juice


     1 pn Dried crushed red pepper





----------------------------------FILLING----------------------------------


     2 ts Olive oil


     2 ts Minced fresh ginger


    16    Uncooked medium shrimp,


          -peeled, deveined, halved


          -lengthwise


   1/4 c  Chopped fresh cilantro



----------------------------------ASSEMBLY----------------------------------


     4 c  Hot water


     8    Vietnamese (6-inch-diameter)


          -spring-roll sheets


     4 sm Bibb lettuce leaves, halved


   1/2 c  Thin strips green onions


   1/2 c  Thin strips seeded peeled


          -cucumber


     4 ts Minced fresh mint leaves





 Mix first 4 ingredients in small bowl. Set dipping sauce aside.


 


 Heat oil in medium skillet over medium-high heat. Add ginger; saute until


 fragrant, about 10 seconds. Add shrimp and cilantro; saute until shrimp are


 just cooked through, about 1 minute. Remove from heat. Season with salt and


 pepper.


 


 Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in


 water 5 seconds. Remove from water; place on wet towel. Let stand 30


 seconds (spring-roll sheet should be soft and pliable; if still stiff,


 sprinkle with more water).


 


 Place half of lettuce leaf across top third of spring-roll sheet. Arrange
4


 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and


 cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of


 spring-roll sheet over ends of filling. Starting at filled side, roll into


 cylinder. Place on plate. Repeat with remaining spring-roll sheets,


 lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.


 


 Bon Appetit January 1998


 Posted to MM-Recipes Digest  by Julie Bertholf 
on


 Feb 21, 1998