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| Fresh Spring Rolls with Dipping Sauce |
Recipe Type: Appetizer
Serves: 6
Ingredients
- Dipping Sauce:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 tablespoon chile paste with garlic
- 1 teaspoon sugar
- 2 teaspoons grated peeled fresh ginger
- 2 garlic cloves, minced
- Spring Rolls:
- 12 (8-inch) round sheets rice paper
- 3 green leaf lettuce leaves, quartered
- 3 cups fresh broccoli sprouts or alfalfa sprouts
- 36 (2-inch) julienne-cut carrot strips
- 36 (2-inch) julienne-cut cucumber strips
- 36 (2-inch) julienne-cut yellow bell pepper strips
- 24 medium shrimp, cooked, peeled, and halved lengthwise
- 36 fresh mint leaves
Instructions
- To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
- To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).
- Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.
Recipe Source + Cooking Light, April 2004