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
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)
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.
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.
Per serving :
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.