| 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
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