Shrimp Spring Rolls with Sweet Chili Dipping Sauce
ingredients
Spring Rolls
Cucumber
1 pound 21-25 shrimp (peeled and cooked)
Carrot
Red pepper
Fresh basil
12 sheets of rice paper
Dipping Sauce
1 cup sweet chili sauce
1/3 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup sesame oil
1 tablespoon fresh ginger (peeled and minced)
1 teaspoon fresh mint (chopped)
1 teaspoon fresh cilantro (chopped)
Cucumber
1 pound 21-25 shrimp (peeled and cooked)
Carrot
Red pepper
Fresh basil
12 sheets of rice paper
Dipping Sauce
1 cup sweet chili sauce
1/3 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup sesame oil
1 tablespoon fresh ginger (peeled and minced)
1 teaspoon fresh mint (chopped)
1 teaspoon fresh cilantro (chopped)
directions
For the dipping sauce:
Place all ingredients into a small mixing bowl. Mix well and refrigerate for at least one hour.
For the spring rolls:
Start by peeling the cucumber and carrots; julienne nice and small. Julienne the red pepper also. Cut the shrimp in half, lengthwise. Fill a 2-inch pan with hot tap water. Place one sheet of the rice paper into the water. After about 20 seconds pull the soft rice paper out of the water. Let the excess water drip back down into the pan. Place the wrapper onto a clean work area. Place some carrots, red pepper, sprouts, cucumber, 4 shrimp halves, and fresh basil in the middle of the wrapper. Allow about one inch on each side. Fold the sides in over the vegetables and roll like a burrito. Cut in half and serve with the chilled sauce.
Place all ingredients into a small mixing bowl. Mix well and refrigerate for at least one hour.
For the spring rolls:
Start by peeling the cucumber and carrots; julienne nice and small. Julienne the red pepper also. Cut the shrimp in half, lengthwise. Fill a 2-inch pan with hot tap water. Place one sheet of the rice paper into the water. After about 20 seconds pull the soft rice paper out of the water. Let the excess water drip back down into the pan. Place the wrapper onto a clean work area. Place some carrots, red pepper, sprouts, cucumber, 4 shrimp halves, and fresh basil in the middle of the wrapper. Allow about one inch on each side. Fold the sides in over the vegetables and roll like a burrito. Cut in half and serve with the chilled sauce.