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Vietnamese Spring Rolls with Shrimp Recipe
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to make 4 Vietnamese Spring Rolls with Shrimp you will need
Ingredients
| | DIPPING SAUCE | | | | 1/4 | cups | Fish sauce (nam pla) | | 2 | tablespoons | Thinly sliced green onion | | 1 1/2 | tablespoons | Fresh lime juice | | 1 | pinch | Dried crushed red pepper |
| | FILLING | | | | 2 | teaspoons | Olive oil | | 2 | teaspoons | Minced fresh ginger | | 16 | | Uncooked medium shrimp, peeled, deveined, halved lengthwise | | 1/4 | cups | Chopped fresh cilantro |
| | ASSEMBLY | | | | 4 | cups | Hot water | | 8 | | Vietnamese (6-inch-diameter) spring-roll sheets | | 4 | small | Bibb lettuce leaves, halved | | 1/2 | cups | Thin strips green onions | | 1/2 | cups | Thin strips seeded peeled cucumber | | 4 | teaspoons | Minced fresh mint leaves |
Instructions
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 <jewel1@ix.netcom.com> on
Feb 21, 1998
Enjoy your Vietnamese Spring Rolls with Shrimp
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Sun 27 Apr 2008
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