Vietnamese-Style Spring Rolls with Shrimp
| Yield: | 4 Servings |
| Categories: | Vietnamese, Appetizers, Shellfish |
| 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 |
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