Recipe for Spring Rolls, Vietnamese Style (Fresh)


6 rice paper sheets
1 (12 inch) *
2 cup mung bean sprouts *
2 lb black tiger shrimp
1/2 cup fresh mint, shredded
1/2 cup fresh basil (or cilantro), shredded
1/2 cup sliced cucumber
1/2 cup julienned carrots

1/4 cup soy sauce
1/4 cup lime juice
1/4 cup thai fish sauce (nam pla) *
1 tablespoon crushed red pepper flakes
1/4 cup sugar


* Available in Asian markets and many super markets.

Peel and devein the shrimp. Steam, cool and chop them.

Assemble all of the ingredients. Fill a large bowl with hot water, then dip a rice paper into it. Place on a damp towel and let rest until pliable, about 30 seconds. Place a tablespoon of the bean sprouts about 2 inches from the bottom of the rice paper. Add a tablespoon of the chopped shrimp, 1/2 teaspoon of mint and 1/2 teaspoon of basil, then 1 tablespoon of cucumber and 1/2 tablespoon of carrot. Fold the bottom of the wrapper up over the filling, then fold the right and left sides over. Roll up like a burrito.

Dip: Combine all of the dip ingredients in a bowl and serve with the spring rolls.

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