Recipe Ingredient
- Dipping Sauce :
- 100ml cup fish sauce (nam pla)
- 2 tablespoons thinly sliced green onion
- 1 1/2 tablespoons fresh lime juice
- Pinch of dried crushed red pepper
- Cooking ingredients :
- 2 teaspoons olive oil
- 2 teaspoons minced fresh ginger
- 16 uncooked medium shrimp, peeled, deveined,
- halved lengthwise
- handful chopped fresh cilantro
- 300ml hot water
- 8 pcs 6in-diameter Vietnamese spring-rollsheets
- 4 large pc lettuce leaves, halved
- 1 small green onion, cut into thin strips
- 2 small cucumbers - Julienned strips, seeded & peeled, drained of water
- 4 teaspoons minced fresh mint leaves
Instructions
- Mix all 4 ingredients in small bowl. Set dipping sauce aside.
- Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté 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.
