Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------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

Browse by categories