Vietnamese-style spring rolls with shrimp *jb

4 Servings

Ingredients

Quantity Ingredient
¼ cup Fish sauce (nam pla)
2 tablespoons Thinly sliced green onion
1½ tablespoon Fresh lime juice
1 pinch Dried crushed red pepper
2 teaspoons Olive oil
2 teaspoons Minced fresh ginger
16 Uncooked medium shrimp, peeled, deveined, halved lengthwise
¼ cup Chopped fresh cilantro
4 cups Hot water
8 Vietnamese (6-inch-diameter) spring-roll sheets
4 smalls Bibb lettuce leaves, halved
½ cup Thin strips green onions
½ cup Thin strips seeded peeled cucumber
4 teaspoons Minced fresh mint leaves

Directions

DIPPING SAUCE

FILLING

ASSEMBLY

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 ½ 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

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