Fresh Spring Rolls with Dipping Sauce

Club Recipes


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


★★★★★ 2 votes



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

  • 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

How to Make Fresh Spring Rolls with Dipping Sauce


  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.

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About Fresh Spring Rolls with Dipping Sauce

Course/Dish: Vegetable Appetizers

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