Fresh Spring Rolls with Dipping Sauce

Randy Mayor; Jan Gautro
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.

Yield:

6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)

Recipe from

Nutritional Information

Calories 101
Caloriesfromfat 7 %
Fat 0.8 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 7.8 g
Carbohydrate 16.8 g
Fiber 2.1 g
Cholesterol 44 mg
Iron 1.7 mg
Sodium 418 mg
Calcium 40 mg

Ingredients

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
Spring Rolls:
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

Preparation

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.

Note:

April 2004