Vietnamese Style Shrimp With Cabbage Peanuts Recipes
VIETNAMESE-STYLE SPRING ROLLS WITH SHRIMP
Categories Leafy Green Shellfish Vegetable Appetizer Mint Shrimp Cucumber Winter Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as an appetizer
Number Of Ingredients 14
Steps:
- 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.
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