vegetable & shrimp spring rolls

How To Make vegetable & shrimp spring rolls

• 1

  For Garlic sauce: In a small bowl, mix all ingredients together well, making sure sugar dissolves. Set aside. For Peanut sauce: In a small sauce pan, whisk together all ingredients and heat on low until sauce thickens. Set aside.
• 2

  Fill a small shallow cake pan with warm water. Working with 4 sheets of rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.
• 3

  Carefully arrange soaked sheets in a single layer on paper towels to drain.
• 4

  Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange a pinch of cilantro leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top with shrimp pieces, carrot, cucumber, scallions, noodles and lettuce.
• 5

  Gently roll up filling tightly in sheet, folding in the sides of sheet to completely enclose filling (like a burrito), and continue rolling.
• 6

  Transfer assembled rolls to a tray and cover with dampened paper towels. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls) and refrigerate until ready to serve.
• 7

  Make remaining spring rolls in same manner until all sheets are filled.
• 8

  Just before serving, using a serrated knife, cut spring rolls in half diagonally. Arrange spring rolls on a platter and serve with dipping sauces.
• 9

  NOTE: Rice paper may become sticky. Just use a little water or oil to help. You will lose a few sheets while perfecting the process. Once you get the hange of it, it goes smoothly. But it will take a couple tries, so don't get inpatient.
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