Spring Rolls
Tamara Brown
This is a nice and light appetizer to serve with any Asian dish. I like to pair it with my yellow chicken curry.
ingredients
Spring Rolls:- 12 8" round sheets or rice paper
- 3 green leaf lettuce leaves, quartered
- 3 cups fresh broccoli sprouts or alfalfa sprouts
- 36 2" julienne-cut carrot strips
- 36 2" julienne-cut cucumber strips
- 36 2" julienne-cut yellow bell pepper strips
- 24 medium shrimp, cooked, peeled, and halved lengthwise
- 36 fresh mint leaves
- 2 Tbs. fresh lime juice
- 1 Tbs. fish sauce
- 1 Tbs. water
- 1 Tbs. chili paste with garlic
- 1 tsp. sugar
- 2 tsp. grated peeled, fresh ginger
- 2 garlic cloves, minced
directions
Spring Rolls:
- 1
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.
- 2
Arrange 2 lettuce piece in center of sheet. Top with 1/4 cup of sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves.
- 3
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. Serve with dipping sauce.
Dipping Sauce:
Combine the first 7 ingredients, stirring with a whisk until sugar dissolves, set aside.
Source: Tamara Brown
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