Thai Shrimp Spring Rolls

Name: Thai Shrimp Spring Rolls
Yield: 12
Ingredients: 3/4 c fresh cilantro, chopped; 3/4 c fresh mint, chopped; 5 kg thin rice stick noodle; 2 Tbsp soy sauce, divided; 1 mg unpeeled large shrimp; 3 Tbsp freshly squeezed lime juice; 1 Tbsp sambal chili paste; 2 tsp sugar; 1 large cucumber, unpeeled, seeded, cut into matchsticks; 1 large carrot, peeled grated; 8 twelve 1/2-inch round rice paper wrapper; 12 leaves bibb, boston, or other soft lettuce; soy ginger dipping sauce, recipe follow; 2 Tbsp finely grated ginger; 2 Tbsp chopped green onion; 2 medium cloves garlic, minced; 2 tsp sugar; 1 tsp sesame oil; 1/4 c rice wine vinegar; 1/2 c low-sodium soy sauce

0 mins

Total time

12

Serving

20

Ingredients

Enable cook mode

Ingredients

³⁄₄

cfresh cilantro, chopped

³⁄₄

cfresh mint, chopped

kgthin rice stick noodle

Tbspsoy sauce, divided

mgunpeeled large shrimp

Tbspfreshly squeezed lime juice

Tbspsambal chili paste

tspsugar

large cucumber, unpeeled, seeded, cut into matchsticks

large carrot, peeled grated

twelve 1/2-inch round rice paper wrapper

leaves bibb, boston, or other soft lettuce

soy ginger dipping sauce, recipe follow

Tbspfinely grated ginger

Tbspchopped green onion

medium cloves garlic, minced

tspsugar

tspsesame oil

¹⁄₄

crice wine vinegar

¹⁄₂

clow-sodium soy sauce

Directions

Step 1

Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.

Step 2

Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.

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