FRESH SPRING ROLLS WITH DIPPING SAUCE

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Fresh Spring Rolls with Dipping Sauce image

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

Provided by Club Recipes

Categories     Vegetable Appetizers

Number Of Ingredients 17

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

Steps:

  • 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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