Fresh Spring Rolls With Thai Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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If you like egg rolls and want something more healthy then have to fry...this fresh shimp spring rolls can be great. Did you know Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol. Read more . Now that even better.. Ingredients:
6 spring roll wrappers (available in asian markets) |
12 medium, cooked shimp or cooked chicken breast sliced |
1 cup shredded leaf lettuce |
1/3 cup chopped cilantro |
1/2 cup peeled, seeded, chopped cucumber |
1 medium red bell pepper, thinly sliced |
1/3 cup of mint leaves |
1 carrot shredded |
cellophane noodles (bean thread noodles) soaked and drained |
for sauce: 1/4 c sugar |
1/2 c water |
1/2 c red wine vinegar |
2 tb fish sauce or |
1 tb soy sauce |
2 ts red chili peppers; ground |
1/2 carrot; shredded |
1/4 c peanuts; coarsely chopped |
Directions:
1. In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Thai Dipping Sauce.
3. FOR SAUCE: In a small saucepan combine the sugar and water. Then bring to a boil,reduce heat and simmer for 10 minutes until sugar is dissolved.
4. Remove from heat and add the red wine vinegar, fish sauce and red chile pepper. Mix well.
5. Pour sauce in serving bowl, chill and top with carrots and peanuts just before serving.
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