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"Those who forget the pasta are condemned to reheat it."--Unknown

Fresh Spring Rolls with Dipping Sauce Recipe

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This recipe for Fresh Spring Rolls with Dipping Sauce is from Dawn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:

2 T fresh lime juice
1 T fish sauce
1 T water
1 T chile paste with garlic
1 tsp sugar
2 tsp grated peeled fresh ginger
2 garlic cloves, minced

Spring Rolls:
12 (8 inch) round sheets rice paper
3 green lef lettuce leaves, quartered
3 cups fresh broccoli sprouts or alfalfa sprouts
36 (2 inch) julienne-cut carrot strips
36 (2 inch) julienne-cut cucumber strips
36 (2 inch) julienne-cut yellow bell pepper strips
24 medium shrimp, cooked, peeled, and halved lengthwise
36 fresh mint leaves
Directions:
Directions:
To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.

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 until just soft. Place rice paper sheet on flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4c 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 serving platter (cover to prevent drying).

Repeat procedure with remaining rice paper and vegetables. Serve with dipping sauce.
Number Of Servings:
Number Of Servings:
6

 

 

 

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