Name: Vietnamese-Style Spring Rolls with Shrimp
Ingredients: 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 lengthwise; 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 cucumber; 4 ts Minced fresh mint leaves

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

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

INGREDIENTS

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 lengthwise
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 cucumber
4	ts	Minced fresh mint leaves

INSTRUCTIONS

DIPPING SAUCE
FILLING
ASSEMBLY
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

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”

All worry is about tomorrow, whether about food or clothing or anything else; but all worry is experienced today. Whenever we are anxious, we are upset in the present time about some event which may happen in the future. However, these fears of ours about tomorrow, which we feel so acutely today, may not be fulfilled. The popular advice, "Don't worry, it may never happen," is doubtless unsympathetic, but perfectly true. People worry that they may not pass an exam, or find a job, or get married, or retain their health, or succeed in some enterprise. But it is all fantasy. “Fears may be liars;” they often are. Most worries…never materialize.

John Stott