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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A great starter for an Asian-themed meal. Ingredients:
1 tablespoon sunflower oil |
6 scallions, cut into thin strips |
1 yellow bell pepper, cut into thin strips |
fresh ginger, peeled and minced (2-inch piece) |
3 kaffir lime leaves, shredded |
12 ounces raw tiger shrimp, peeled |
2 tablespoons sweet chili sauce |
2 tablespoons light soy sauce |
2 limes, juice of |
1 tablespoon sugar |
1/2-3/4 cup bean sprouts |
12 medium rice paper, wrappers |
1 small english cucumber, cut into thin strips |
1/4 cup cilantro leaf, for garnish |
Directions:
1. Heat wok until hot; add in oil; then add in the scallions, yellow pepper, ginger, and lime leaves; stir-fry for 1 minute.
2. Toss in the shrimp with the sweet chili sauce, soy sauce, lime juice, and sugar; stir-fry for 2 minutes.
3. Add in the beansprouts; toss until wilted; remove from heat.
4. Fill a heatproof bowl with just boiled water; put 2 rice-paper wrappers on top of one another and soak in the water until they are pliable and opaque, about 20 seconds.
5. Carefully remove, using a slotted spatula, drain for a second, and place flat on a plate.
6. Pat dry a few strips of cucumber and arrange down the center of the double-layered wrapper, followed by 2 teaspoons of the shrimp mixture.
7. Fold over one end to make a base, then roll the wrapper around the filling, leaving the top open.
8. Repeat with the remaining wrappers and shrimp mixture.
9. Serve the rolls sprinkled with cilantro leaves.
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