Ingredients
1/4
cup fish sauce (nam pla)
2
tbsp thinly sliced green onion
1
1/2 tbsp fresh lime juice
Pinch of dried crushed red pepper
2
tsp minced fresh ginger
16
uncooked medium shrimp, peeled, deveined, halved lengthwise
1/4
cup chopped fresh cilantro
8
6-inch-diameter Vietnamese spring-roll sheets
4
small Bibb lettuce leaves, halved
1/2
cup thin strips green onions
1/2
cup thin strips seeded peeled cucumber
4
tsp minced fresh mint leaves
Directions
1.
Mix first 4 ingredients in small bowl. Set dipping sauce aside.
2.
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.
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.
Columbus Restaurants
