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Ingredients
Makes 12
Dipping sauce
2 cloves garlic, peeled
1 1-inch piece ginger, unpeeled
1/4 -
1/2 teaspoon Vietnamese chili sauce
2 tablespoons Vietnamese or Thai fish
sauce
2 tablespoons lime juice
1 teaspoon sugar
Spring roll filling
2 carrots, peeled and cut into 1/4- by 3-inch slices
1 teaspoon sugar
1
package 6-inch (preferable) or 8 1/2-inch rice papers
Fresh mint leaves
6-8 soft lettuce leaves, thick stems removed, torn
into large pieces
1 yellow pepper, cut into 1/4- by 3-inch slices
1 cucumber,
peeled, seeded, and cut into 1/4- by 3- inch slices
1 box sprouts, such as
radish
Small bunch of chives (optional)
12 medium shrimp, cooked, peeled, and
halved lengthwise
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Fresh Spring Rolls with Dipping Sauce
A wonderfully refreshing and pretty appetizer. Rice paper can be found at Asian
markets. The package may Be marked "egg roll wrapper." Rice paper is dry and
looks like parchment paper. It takes a few tries to get used to working with it
as it tears easily, but don't give up-there are lots of sets in a package.
1. Mix the dipping sauce ingredients with 1 tablespoon water in a food
processor. Set aside in a small bowl.
2. Combine the carrots and sugar.
Set aside to soften.
3. Lay the rest of the ingredients in front of you
including a tea towel and a Pyrex pie plate filled with hot water. You may have
to replenish hot water as it cools. Working with one rice paper at a time, place
a sheet into the water for about 10 seconds, carefully turning it over once.
Drain briefly over plate and lay the paper on the towel. Let it sit till it
becomes pliable (about 30 seconds).
4. Assemble spring rolls in the
following order. Lay a mint leaf on the bottom third of the paper. On the left
edge place a piece of lettuce horizontally and top with a few pieces each of
carrot, pepper, and cucumber, some sprouts, and 2 optional chives so the
vegetables hang over the edge of the paper by an inch or so. Place two shrimp halves and another mint leaf near the top of the
paper. Fold the right half of the paper over to cover at least half of the
vegetables. Roll the paper up into a cylinder from the bottom. Moisten the edge
with a dab of water if it doesn't stick together.
5. Place finished
rolls on serving plate; cover with damp towel. Refrigerate until ready to serve.
We kept these overnight and thought they tasted almost as good the next day.
Serve with dipping sauce and lots of napkins.
CALORIES PER ROLL 121 (5% from
fat);
FAT .7 g (saturated 0.1 g);
PROTEIN 5.4 g;
CARBOHYDRATES 23.4 g;
FIBER 1.5
g.
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