Fresh Spring Rolls with Shrimp

Ingredients

Dressing:
3 tbl Soy sauce
2 tbl lime juice or white vinegar
1 tbl Brown sugar or honey or agave
1-2 tsp Fresh grated ginger (freeze ginger first, easier to grate)
1 tsp Sesame oil
1 clove garlic, minced
red pepper flakes to taste for heat

Rolls:
10 sheets Rice paper
20-30 raw Shrimp peeled
10 small leaves Romaine lettuce
1 medium Cucumber sliced thin
1/3 cup shredded Carrots
1/3 cup Bean sprouts
5 Green onions, cut in half
1 Red bell pepper cut in strips
Cilantro leaves, large stems removed

Directions:

My 11 year old son helped me make these–he loved making and eating them! You can use any variation of veggies, herbs and meat or tofu.

Peel shrimp, rinse and set aside

To prepare sauce, combine first 7 ingredients, stirring until the sugar is dissolved; set aside.

Bring pot of water to a boil, add shrimp and watch carefully. Remove shrimp after they turn pink and are cooked thoroughly–just takes a few minutes. Drain and set aside to cool.

To prepare fresh spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface or plate (spray plate with Pam first). Arrange 1 lettuce piece in center of sheet. Top with bean sprouts, carrot strips, cucumber strips, onion, bell pepper strips, 2-3 shrimp, and 1-2 leaves cliantro.

Roll once to cover ingredients, holding tight, then fold sides of sheet over filling and continue to roll up . Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).

Repeat procedure with remaining rice paper, lettuce, bean sprouts, carrot, cucumber, onion, bell pepper, shrimp, and cilantro. Dip and enjoy!

Makes 10 rolls. 1-2 rolls for snack or appetizer per person, 2-3 rolls per person for a meal with a side dish.

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