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Shrimp-Filled Spring Rolls

http://www.eatingwell.com/recipes/shrimp_filled_spring_rolls.html

From EatingWell:  July/August 1995

For a pretty touch, tie a strip of blanched scallion green around each packet.

6 servings, 3 spring rolls each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 3/4 pound medium shrimp, peeled and deveined
• 1 1/2 cups bean sprouts, or sunflower sprouts
• 4 scallions, chopped
• 2 tablespoons chopped fresh mint
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 18 8-inch rice papers
• 1/2 cup Rice-Wine Vinegar Sauce, (recipe follows)

Preparation

1. Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a cutting board to cool, then chop.
2. Combine the shrimp with sprouts, scallions, mint, fish sauce and lime juice in a bowl. Soak 6 of the rice papers in a large bowl of very warm water until they are softened, about 30 seconds. Place them in a single layer on a clean dishtowel. Put a heaping tablespoonful of shrimp filling in the center of each rice paper and fold over all four edges to form a square, slightly flat packet. Repeat with the remaining rice papers and filling. Serve with a small bowl of Rice-Wine Vinegar Sauce for dipping.

Nutrition

Per serving : 209 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 86 mg Cholesterol; 36 g Carbohydrates; 14 g Protein; 1 g Fiber; 650 mg Sodium; 183 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 1/2 lean meat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the filling up to 8 hours in advance. The spring rolls can be made up to 2 hours ahead; wrap them in a damp kitchen towel, place them in a plastic bag and store them in the refrigerator or a cooler.