Fresh Spring Rolls with Dipping Sauce

Club Recipes

By
@Greatchoices

This was prepared by Jewel Cammarano at our June 2013 meeting.


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Ingredients

DIPPING SAUCE

2 Tbsp
fresh lime juice
1 Tbsp
fish sauce
1 Tbsp
water
1 Tbsp
chile paste with garlic
1 tsp
sugar
2 tsp
grated peeled fresh ginger
2 clove
garlic, minced

SPRING ROLLS

12
(8 inch) round sheets rice paper
3
green leaf lettuce leaves, quartered
3 c
fresh broccoli sprouts or alfalfa sprouts
36
(2 inch) julienne-cut carrot strips
36
(2 inch) julienne-cut cucumber strips
36
(2 inch) julienne-cut yellow bell pepper strips
24 medium
shrimp, cooked, peeled, and halved lengthwise
36
fresh mint leaves

Directions Step-By-Step

1
To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).
Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.

About this Recipe

Course/Dish: Vegetable Appetizers