Recipe - Vietnamese-Style Spring Rolls With Shrimp

DIPPING SAUCE
One fourth cup Fish sauce (nam pla)
2 tablespoon Thinly cut or sliced up green onion
1 One half tablespoon Fresh lime juice
1 pn Dried crushed red pepper

FILLING
2 teaspoon Olive oil
2 teaspoon Minced fresh ginger
16 Uncooked medium shrimp,
peeled, deveined, halved
lengthwise
One fourth cup Chopped fresh cilantro

ASSEMBLY
4 cup Hot water
8 Vietnamese (6inchdiameter)
springroll sheets
4 small Bibb lettuce leaves, halved
One half cup Thin strips green onions
One half cup Thin strips seeded peeled
cucumber
4 teaspoon Minced fresh mint leaves

Mix first 4 ingredients in small bowl. Set dipping sauce aside.

Heat oil in medium skillet over mediumhigh 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 springroll sheet in
water 5 seconds. Remove from water; place on wet towel. Let stand 30
seconds (springroll sheet should be soft and pliable; if still stiff,
sprinkle with more water).

Place half of lettuce leaf across top third of springroll sheet. Arrange 4
shrimp halves on lettuce. Top with 1 tablespoon each of green onions and
cucumber. Sprinkle One half teaspoon mint over filling. Fold sides of
springroll sheet over ends of filling. Starting at filled side, roll into
cylinder. Place on plate. Repeat with remaining springroll sheets,
lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.

Bon Appetit January 1998
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 21, 1998