Fresh Spring Rolls With Thai Dipping Sauce
Ingredients
- 6 spring roll wrappers (available in Asian markets)
- 1 cup shredded leaf lettuce
- 12 medium shrimp, cooked and shelled
- ½ cup peeled, seeded, chopped cucumber
- 1 medium carrot, julienned
- ⅓ cup chopped cilantro
- 3 tablespoons mirin
- 1 tablespoon light soy sauce
- 1 tablespoon white wine vinegar or rice vinegar
- ¼ teaspoon grated ginger root (Optional)
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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.
Source
Original recipe: View Original