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Vietnamese-style Spring Rolls With Shrimp *Jb

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VIETNAMESE-STYLE SPRING ROLLS WITH SHRIMP *JB
 Categories: Appetizer, Shellfish, Vietnamese
      Yield: 4 Servings
 
MMMMM-----------------------DIPPING SAUCE----------------------------
    1/4 c  Fish sauce (nam pla)
      2 tb Thinly sliced green onion
  1 1/2 tb Fresh lime juice
      1 pn Dried crushed red pepper

MMMMM--------------------------FILLING-------------------------------
      2 ts Olive oil
      2 ts Minced fresh ginger
     16    Uncooked medium shrimp,
           -peeled, deveined, halved
           -lengthwise
    1/4 c  Chopped fresh cilantro

MMMMM--------------------------ASSEMBLY-------------------------------
      4 c  Hot water
      8    Vietnamese (6-inch-diameter)
           -spring-roll sheets
      4 sm Bibb lettuce leaves, halved
    1/2 c  Thin strips green onions
    1/2 c  Thin strips seeded peeled
           -cucumber
      4 ts Minced fresh mint leaves
 
  Mix first 4 ingredients in small bowl. Set dipping sauce aside. Heat
  oil in medium skillet over medium-high heat. Add ginger; saute until
  fragrant, about 10 seconds. Add shrimp and cilantro; saute 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. Bon Appetit January 1998
 
MMMMM

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