Fresh spring rolls are packed with shrimp and crisp colorful vegetables such as carrot, bell pepper and cucumber. Fresh ginger and lime juice contribute to the flavor of the dipping sauce.
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon chile paste with garlic
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
12 (8-inch) round sheets rice paper
3 green leaf lettuce leaves, quartered
3 cups fresh broccoli sprouts or alfalfa sprouts
36 (2-inch) julienne-cut carrot strips
36 (2-inch) julienne-cut cucumber strips
36 (2-inch) julienne-cut yellow bell pepper strips
24 medium shrimp, cooked, peeled, and halved lengthwise
36 fresh mint leaves
How to Make It
To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
To prepare spring rolls, 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. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. 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, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.
to me an excellent spring roll is judged by the dipping sauce and after reading the reviews, some didn't care much about so I asked around and here's what I got: Start with equal parts of hoisin sauce, peanut butter and water. Adjust as needed.
I did not include the yellow peppers, but I added vermicelli noodles and used bean sprouts instead of broccoli or alfalfa sprouts. The dipping sauce was alright, but I also made this peanut dipping sauce which everyone preferred to the one included in the recipe. Overall, it was a great appetizer.
These rolls have a truly fresh and delicious flavor! Will absolutely make again. Served as an appetizer to a big sushi meal, and got everyone involved in the prep (I did the chopping beforehand, so guests did the assembly). The sauce is wonderful, and very authentic, per a Vietnamese friend. She said they also often take a spicy sauce like this one, and cut it with a sweeter peanut sauce, for the best of both worlds.
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