"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fresh Spring Rolls Recipe

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This recipe for Fresh Spring Rolls, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Behr
Added: Monday, October 15, 2007


6 cups water
36 unpeeled medium shrimp(about 1 lb)
4 oz. uncooked rice noodles
12 (8in.) round sheets rice paper
3 cups shredded red leaf lettuce
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint
Dipping sauce:
1/3 cup low sodium soy sauce
1/4 cup water
2 tbsp. sugar
2 tbsp. chopped fresh cilantro
2 tbsp. fresh lime juice
1 tsp. minced peeled fresh ginger
1 tsp. chili garlic sauce
1 garlic clove minced

1. To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water;drain. Peel shrimp; chill
2.Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
3. Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet between paper towels.
4. Spread 3 shrimp on top 1/3 of the sheet, with 1/4 cup lettuce, 2 1/2 tbsp. noodles, 1 tsp. basil, and 1 tsp. mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll seam side down on platter; cover to keep from drying. Repeat procedure with remaining ingredients.
5. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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