Fresh Spring Rolls With Thai Dipping Sauce
Recipe by USA WEEKEND columnist Jean Carper from allrecipes.com
Appetizer,Snack 20 Mins.
Ingredients
6
6 servings
- •6 spring roll wrappers (available in Asian markets)
- •1 cup shredded leaf lettuce
- •12 medium shrimp, cooked and shelled
- •0.5 cup peeled, seeded, chopped cucumber
- •1 medium carrot, julienned
- •0.33333334326744 cup chopped cilantro
- •3 tablespoons mirin
- •1 tablespoon light soy sauce
- •1 tablespoon white-wine vinegar or rice vinegar
- •0.25 teaspoon grated ginger root
Instructions
- In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
- Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
- To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.
Nutritional Facts
Per 6 servings
- Calories: 59
- Carbohydrate: 9g
- Fat: 0g
- Fiber: 1g
- Protein: 3g
- Sugar: 3g
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