Shrimp Rolls With Spicy Vietnamese Dressing
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsps
Ginger (minced)1 cup
Rice Wine1.5 tsps
Toasted Sesame Oil1 cup
Sugar1 cup
Light Soy Sauce1.5 tbsps
Garlic (minced fresh)1 tsps
Red Pepper Flake2 cups
Basil Leaves (fresh)Directions:
1
In a bowl, toss shrimp with ginger, wine, and oil
2
Cover with plastic wrap and refrigerate 20 minutes
3
In a bowl, toss shrimp with ginger, wine, and oil
4
Cover with plastic wrap and refrigerate 20 minutes
5
For dressing: Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside
6
Core lettuce and separate leaves; rinse and dry them
7
Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes
8
Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside
9
Core lettuce and separate leaves; rinse and dry them
10
Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes
11
To make wraps: Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up
12
Divide dressing among 4 small dishes for dipping
13
Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up
14
Divide dressing among 4 small dishes for dipping