Randy Mayor; Jan Gautro
6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)

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.

How to Make It

Step 1

To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.

Step 2

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).

Step 3

Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.

Ratings & Reviews

Msharlow57's Review

November 01, 2012
Awesome sauce! I used bean sprouts instead of broccoli, left out bell pepper, added cilantro and cellophane noodles to rolls, and shredded carrots.

CeceliaD's Review

August 01, 2011
Easier to get at the local Thai restaurant, but just as good and we had fun making them together. Delicious!

HomeCookinFirst's Review

August 15, 2010
Instead of matchstick carrots (too tough and overwhelming flavor for the gentle rice paper), I replaced with shredded carrot.

dawn1938's Review

August 14, 2010
I like both foods, but this is the best of the two

AnggeMcD's Review

February 27, 2010
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.

TanyaMichelle's Review

November 17, 2009
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. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1842487

pmarie's Review

December 07, 2008
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.