Vietnamese-Style Spring Rolls With Shrimp
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
53
Sourness
47
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Fish Sauce (nam pla)2 tbsps
Green Onion (thinly sliced)1.5 tbsps
Lime Juice (fresh)2 tsps
Olive Oil2 tsps
Ginger (minced fresh)1 cup
Cilantro (chopped fresh)4 cups
Water (hot)Directions:
1
Mix first 4 ingredients in small bowl
2
Set dipping sauce aside
3
Heat oil in medium skillet over medium-high heat
4
Add ginger; sauté until fragrant, about 10 seconds
5
Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute
6
Remove from heat
7
Season with salt and pepper
8
Pour hot water into large bowl
9
Using tongs, dip 1 spring-roll sheet in water 5 seconds
10
Remove from water; place on wet towel
11
Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water)
12
Place half of lettuce leaf across top third of spring-roll sheet
13
Arrange 4 shrimp halves on lettuce
14
Top with 1 tablespoon each of green onions and cucumber
15
Sprinkle 1/2 teaspoon mint over filling
16
Fold sides of spring-roll sheet over ends of filling
17
Starting at filled side, roll into cylinder
18
Place on plate
19
Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint
20
Serve with sauce
21
Mix first 4 ingredients in small bowl
22
Set dipping sauce aside
23
Heat oil in medium skillet over medium-high heat
24
Add ginger; sauté until fragrant, about 10 seconds
25
Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute
26
Remove from heat
27
Season with salt and pepper
28
Pour hot water into large bowl
29
Using tongs, dip 1 spring-roll sheet in water 5 seconds
30
Remove from water; place on wet towel
31
Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water)
32
Place half of lettuce leaf across top third of spring-roll sheet
33
Arrange 4 shrimp halves on lettuce
34
Top with 1 tablespoon each of green onions and cucumber
35
Sprinkle 1/2 teaspoon mint over filling
36
Fold sides of spring-roll sheet over ends of filling
37
Starting at filled side, roll into cylinder
38
Place on plate
39
Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint
40
Serve with sauce