Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Rice paper sheets 1/2 c Fresh basil (OR cilantro),
(12 inch) * -shredded
2 c Mung bean sprouts * 1/2 c Sliced cucumber
2 lb Black tiger shrimp 1/2 c Julienned carrots
1/2 c Fresh mint, shredded

----------------------------DIP---------------------------------
1/4 c Soy sauce 1 T Crushed red pepper flakes
1/4 c Lime juice 1/4 c Sugar
1/4 c Thai fish sauce (nam pla) *

* 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, 1/2 teaspoon of mint and 1/2
teaspoon of basil, then 1 tablespoon of cucumber and 1/2 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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