Vietnamese-style Spring Rolls With Shrimp *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DIPPING SAUCE
1/4 cup: Fish sauce, nam pla
2 tbsp: Thinly sliced green onion,
1 1/2 tbsp: Fresh lime juice,
1 pinch: Dried crushed red pepper,
FILLING
2 tsp: Olive oil,
2 tsp: Minced fresh ginger,
16: Uncooked medium shrimp, peeled, deveined, halved lengthwise
1/4 cup: Chopped fresh cilantro,
ASSEMBLY
4 cup: Hot water,
8: Vietnamese, (6-inch-diameter) spring-roll sheets
4 small: Bibb lettuce leaves, halved
1/2 cup: Thin strips green onions,
1/2 cup: Thin strips seeded peeled cucumber,
4 tsp: Minced fresh mint leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp