spring rolls

spring rolls
  1. 1/4 cup fish sauce (nam pla)
  2. 2 tablespoons thinly sliced green onion
  3. 1 1/2 tablespoons fresh lime juice
  4. Pinch of dried crushed red pepper
  5. 2 teaspoons olive oil
  6. 2 teaspoons minced fresh ginger
  7. 16 uncooked medium shrimp, peeled, deveined, halved lengthwise
  8. 1/4 cup chopped fresh cilantro
  9. 4 cups hot water
  10. 8 6-inch-diameter Vietnamese spring-roll sheets
  11. 4 small Bibb lettuce leaves, halved
  12. 1/2 cup thin strips green onions
  13. 1/2 cup thin strips seeded peeled cucumber
  1. Mix first 4 ingredients in small bowl. Set dipping sauce aside.
  2. Heat oil in medium skillet over medium-high heat. Add ginger; sautu00c3u00a9 until fragrant, about 10 seconds. Add shrimp and cilantro; sautu00c3u00a9 until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
  3. 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).
  4. 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.
Paul Homlish's recipes https://blog.homlish.net/

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