Spring rolls, vietnamese style (fresh)

1 servings

Ingredients

Quantity Ingredient
6 Rice paper sheets
(12 inch) *
2 cups Mung bean sprouts *
2 pounds Black tiger shrimp
½ cup Fresh mint, shredded
¼ cup Soy sauce
¼ cup Lime juice
¼ cup Thai fish sauce (nam pla) *
½ cup Fresh basil (OR cilantro), shredded
½ cup Sliced cucumber
½ cup Julienned carrots
1 tablespoon Crushed red pepper flakes
¼ cup Sugar

Directions

DIP

* Available in Asian markets and many super markets.

Peel and devein the shrimp. Steam, cool and chop them.

Assemble all of the ingredients. Fill a large bowl with hot water, then dip a rice paper into it. Place on a damp towel and let rest until pliable, about 30 seconds. Place a tablespoon of the bean sprouts about 2 inches from the bottom of the rice paper. Add a tablespoon of the chopped shrimp, ½ teaspoon of mint and ½ teaspoon of basil, then 1 tablespoon of cucumber and ½ tablespoon of carrot. Fold the bottom of the wrapper up over the filling, then fold the right and left sides over. Roll up like a burrito.

Dip: Combine all of the dip ingredients in a bowl and serve with the spring rolls.

[Michelle Santos; Knight-Ridder News Service] [The Balimore Sun; October 30, 1994]

Posted by Fred Peters.

Submitted By FRED PETERS On 01-08-95

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