Spring rolls, vietnamese style (fresh)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Rice paper sheets | |
| (12 inch) * | ||
| 2 | cups | Mung bean sprouts * |
| 2 | pounds | Black tiger shrimp |
| ½ | cup | Fresh mint, shredded |
| ¼ | cup | Soy sauce |
| ¼ | cup | Lime juice |
| ¼ | cup | Thai fish sauce (nam pla) * |
| ½ | cup | Fresh basil (OR cilantro), shredded |
| ½ | cup | Sliced cucumber |
| ½ | cup | Julienned carrots |
| 1 | tablespoon | Crushed red pepper flakes |
| ¼ | cup | Sugar |
Directions
DIP
* Available in Asian markets and many super markets.
Peel and devein the shrimp. Steam, cool and chop them.
Assemble all of the ingredients. Fill a large bowl with hot water, then dip a rice paper into it. Place on a damp towel and let rest until pliable, about 30 seconds. Place a tablespoon of the bean sprouts about 2 inches from the bottom of the rice paper. Add a tablespoon of the chopped shrimp, ½ teaspoon of mint and ½ teaspoon of basil, then 1 tablespoon of cucumber and ½ tablespoon of carrot. Fold the bottom of the wrapper up over the filling, then fold the right and left sides over. Roll up like a burrito.
Dip: Combine all of the dip ingredients in a bowl and serve with the spring rolls.
[Michelle Santos; Knight-Ridder News Service] [The Balimore Sun; October 30, 1994]
Posted by Fred Peters.
Submitted By FRED PETERS On 01-08-95