Recipe: Shrimp Lettuce Wraps and Spring Rolls
"These refreshing wraps make a great snack or appetizer. For a vegetarian version, wrap thinly sliced fried or baked tofu inside the rolls instead of shrimp...."
INGREDIENTS
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Spring Rolls
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1 pound cooked shrimp, halved
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4 ounces thin rice noodles
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2 carrots, grated (2 tablespoons reserved for dipping sauce)
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5 scallions, cut into 1/2-inch lengths
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1 medium cucumber, peeled, seeded and cut into thin matchsticks
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1 cup mung bean sprouts
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Generous handfuls fresh Thai (or regular) basil, mint and cilantro leaves
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1/3 cup peanuts, chopped
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1 head green-leaf lettuce, leaves separated, rinsed and dried
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10 spring roll wrappers
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Dipping Sauce
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1 Thai chile pepper or jalapeño, seeded and finely chopped
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Juice from 1 large lime (about 1/4 cup)
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1 tablespoon sugar
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3 tablespoons fish sauce
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2 tablespoons shredded carrot
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2 cloves garlic, finely chopped
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