Vietnamese-style Spring Rolls With Shrimp

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Vietnamese	Appetizer, Shellfish, Vietnamese	4	Servings

INGREDIENTS

1/4	c	Fish sauce, nam pla
2	T	Thinly sliced green onion
1 1/2	T	Fresh lime juice
1	pn	Dried crushed red pepper
2	t	Olive oil
2	t	Minced fresh ginger
16		Uncooked medium shrimp
		peeled deveined halved
		lengthwise
1/4	c	Chopped fresh cilantro
4	c	Hot water
8		Vietnamese, 6-inch-diameter
		spring-roll sheets
4		Bibb lettuce leaves, halved
1/2	c	Thin strips green onions
1/2	c	Thin strips seeded peeled
		cucumber
4	t	Minced fresh mint leaves

INSTRUCTIONS

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
sauce.  Bon Appetit January 1998 Posted to MM-Recipes Digest  by Julie
Bertholf <jewel1@ix.netcom.com> on Feb 21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 47 Calories From Fat: 23 Total Fat: 2.6g Cholesterol: 11.3mg Sodium: 65.6mg Potassium: 217.1mg Carbohydrates: 4.5g Fiber: 1.5g Sugar: 1.6g Protein: 2.3g