Vietnamese-Style Spring Rolls with Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as an appetizer
- 2 tablespoons thinly sliced green onion
- 1/4 cup chopped fresh cilantro
- 2 teaspoons olive oil
- 4 cups hot water
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons minced fresh ginger
- pinch of dried crushed red pepper
- Carbohydrate 3 g(1%)
- Cholesterol 30 mg(10%)
- Fat 3 g(4%)
- Fiber 1 g(3%)
- Protein 5 g(9%)
- Saturated Fat 0 g(2%)
- Sodium 1563 mg(65%)
- Calories 54
Preparation Mix first 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.
Preparation Mix first 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.
