Tuesday, May 10, 2011

Asian Spring Rolls with Soy-ginger Dipping Sauce

Although this was the first food my husband ever spit out after one bite (he's not a veggie kind of guy) his parents loved them. I love them! They are easy to make and are very delicious. I love the fresh herbs and the way the sauce gives them the perfect kick. A very nice twist on a fried egg roll!


1/4 cup lime juice
1/4 cup rice-wine vinegar
1 Tbsp sesame oil
1 Tbsp reduced-sodium soy sauce
2 tsp brown sugar
2 tsp minced fresh ginger
1 ounce uncooked rice sticks (you can get these at any Asian market, get the skinniest ones you can find)
1 cup peeled, shredded carrots
1/4 cup packed FRESH cilantro leaves (to get just the leaves, grab your bunch of cilantro, turn it upside down on a cutting board, then take a fork and start "shredding" the leaves off. Voila, all leaves, no stem)
3 Tbsp shredded FRESH basil (sorry gotta use fresh on this!)
1 cup shredded green-leaf lettuce
1 tsp chopped garlic
1/4 cup finely chopped scallions
1/4 tsp crushed red-pepper flakes
1 cup seeded, chopped, red bell peppers (I prefer chopping them into matchstick size)
16 cooked medium shrimp, shelled and deveined, about 2/3 pound unshelled (I tried ground chicken cooked in a little bit of hot chili sauce and it was to DIE for!)
8 8-inch round rice-paper sheets (they looks like white transparent tortillas)


Place the lime juice, vinegar, oil, soy sauce, sugar, and ginger in a screw-top jar. Shake viegorously until blended. Set the soy-Ginger Dipping Sauce aside.

Bring 1 quart of water to a boil. Add the rice sticks, cook for 3 minutes. Drain, run under cold water, drain again.

Combine the rice sticks, carrots, cilantro, basil, lettuce, garlic, scallions, red-pepper flakes, and bell peppers in a large bowl.

Cut each shrimp in half lengthwise.

Place one rice-paper sheet in a shallow bowl or pan. Cover with 1 inch hot water and let stand for 30 seconds, or until soft. Place the sheet on a flat work surface.

Place 1/2 cup rice-stick filling in the center of the sheet. Arrange 4 shrimp pieces on the filling.

Fold in both sides and then the bottom of the sheet over the filling, then roll it up from the bottom to close. Gently press the seam to seal. Place the roll on a plate and cover with a damp towel.

Repeat with the remaining rice-paper sheets, filling, and sheep. Serve with the dipping sauce in small bowls.

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