Vietnamese-Style Spring Rolls With Shrimp *jb
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Vietnamese-Style Spring Rolls With Shrimp *jb
  Rolls    Shrimp    Shellfish    Vietnamese    Appetizers  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64060. Report a problem with this recipe.
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      Title: Vietnamese-style spring rolls with shrimp *jb
 Categories: Appetizer, Shellfish, Vietnamese
      Yield: 4 Servings
-----------------------DIPPING SAUCE----------------------------
    1/4 c  Fish sauce (nam pla)
      2 tb Thinly sliced green onion
  1 1/2 tb Fresh lime juice
      1 pn Dried crushed red pepper

      2 ts Olive oil
      2 ts Minced fresh ginger
     16    Uncooked medium shrimp,
           -peeled, deveined, halved
    1/4 c  Chopped fresh cilantro

      4 c  Hot water
      8    Vietnamese (6-inch-diameter)
           -spring-roll sheets
      4 sm Bibb lettuce leaves, halved
    1/2 c  Thin strips green onions
    1/2 c  Thin strips seeded peeled
      4 ts Minced fresh mint leaves
  Mix first 4 ingredients in small bowl. Set dipping sauce aside. Heat
  oil in medium skillet over medium-high heat. Add ginger; saute until
  fragrant, about 10 seconds. Add shrimp and cilantro; saute until
  shrimp are just cooked through, about 1 minute. Remove from heat.
  Season with salt and pepper. Pour hot water into large bowl. Using
  tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water;
  place on wet towel. Let stand 30 seconds (spring-roll sheet should be
  soft and pliable; if still stiff, sprinkle with more water). Place
  half of lettuce leaf across top third of spring-roll sheet. Arrange 4
  shrimp halves on lettuce. Top with 1 tablespoon each of green onions
  and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of
  spring-roll sheet over ends of filling. Starting at filled side, roll
  into cylinder. Place on plate. Repeat with remaining spring-roll
  sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with

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Recipe ID 64060 (Apr 03, 2005)

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