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Fresh Spring Rolls with Thai Dipping Sauce by Jes Mostek	(1 rating) Rating Details Rate this meal Printable View

Recipe:

Fresh Spring Rolls With Thai Dipping Sauce by laticia jefferson serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

SUBMITTED BY: USA WEEKEND columnist Jean Carper

"Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol."

Ingredients:

2 oz

rice vermicelli

rice wrappers (8.5 inch diameter)

8 large

cooked shrimp - peeled, deveined and cut in half

1 1/3 tbsp

chopped fresh Thai basil

3 tbsp

chopped fresh mint leaves

3 tbsp

chopped fresh cilantro

leaves lettuce, chopped

4 tsp

fish sauce

1/4 cup

water

2 tbsp

fresh lime juice

clove garlic, minced

2 tbsp

white sugar

1/2 tsp

garlic chili sauce

3 tbsp

hoisin sauce

1 tsp

finely chopped peanuts

Directions:

DIRECTIONS

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Categories:

Ethnic Foods
Side Dishes