Title: Vietnamese-Style Spring Rolls with Shrimp
Categories: Appetizer, Shellfish, Vietnamese
Yield: 4 Servings

-------------------------------DIPPING SAUCE-------------------------------
1/4 c Fish sauce (nam pla)
2 tb Thinly sliced green onion
1 1/2 tb Fresh lime juice
1 pn Dried crushed red pepper

----------------------------------FILLING----------------------------------
2 ts Olive oil
2 ts Minced fresh ginger
16 Uncooked medium shrimp,
-peeled, deveined, halved
-lengthwise
1/4 c Chopped fresh cilantro

----------------------------------ASSEMBLY----------------------------------
4 c Hot water
8 Vietnamese (6-inch-diameter)
-spring-roll sheets
4 sm Bibb lettuce leaves, halved
1/2 c Thin strips green onions
1/2 c Thin strips seeded peeled
-cucumber
4 ts Minced fresh mint leaves

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 1/2 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
Posted to MM-Recipes Digest by Julie Bertholf on
Feb 21, 1998