Fresh Spring Rolls With Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking Light, April 2004 Ingredients:
2 tablespoons fresh lime juice |
1 tablespoon fish sauce |
1 tablespoon water |
1 tablespoon chili paste with garlic |
1 teaspoon sugar |
2 teaspoons grated peeled fresh ginger |
2 garlic cloves, minced |
12 sheets rice paper (8 inch round) |
3 leaves green leaf lettuce, quartered |
3 cups fresh broccoli sprouts or 3 cups alfalfa sprouts |
3 carrots, juilienned |
2 cucumbers, juilienned |
2 yellow bell peppers, juilienned |
24 medium shrimp, cooked, peeled, and halved lengthwise |
36 fresh mint leaves |
Directions:
1. To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
2. 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.
3. 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.
4. 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).
5. Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.
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