Vietnamese-style spring rolls with shrimp *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fish sauce (nam pla) |
| 2 | tablespoons | Thinly sliced green onion |
| 1½ | tablespoon | Fresh lime juice |
| 1 | pinch | Dried crushed red pepper |
| 2 | teaspoons | Olive oil |
| 2 | teaspoons | Minced fresh ginger |
| 16 | Uncooked medium shrimp, peeled, deveined, halved lengthwise | |
| ¼ | cup | Chopped fresh cilantro |
| 4 | cups | Hot water |
| 8 | Vietnamese (6-inch-diameter) spring-roll sheets | |
| 4 | smalls | Bibb lettuce leaves, halved |
| ½ | cup | Thin strips green onions |
| ½ | cup | Thin strips seeded peeled cucumber |
| 4 | teaspoons | Minced fresh mint leaves |
Directions
DIPPING SAUCE
FILLING
ASSEMBLY
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 ½ 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