Thursday, September 4, 2008

Shrimp Fresh Spring Rolls

Oh, I would like to say that this is a photo of the spring rolls which I made recently! But it is not. This is a photo of the spring rolls which I ate at Green Mango Noodle Hut in the Regent Square section of Pittsburgh. I love these, and order them whenever we are fortunate enough to stop by for a meal.

Look how tightly they are rolled! Cut into bite-sized pieces perfect for dipping in the flavorful sauce, these shrimp spring rolls inspired me. Alas, inspiration was not quite enough.

My rice-paper rolling technique leaves a lot to be desired. My friend George bought me a bamboo sushi rolling mat which I thought would help and it does, but not to the extent that I would like. My spring rolls turned out to be rather… loose. Delicious, though, absolutely. But in no way could I cut these into bite size pieces!

Fresh Spring Rolls with Dipping Sauce

Dipping Sauce:
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon chile paste with garlic
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced

Spring Rolls:
12 (8-inch) round sheets rice paper
3 green leaf lettuce leaves, quartered
3 cups fresh broccoli sprouts or alfalfa sprouts
36 (2-inch) julienne-cut carrot strips
36 (2-inch) julienne-cut cucumber strips
36 (2-inch) julienne-cut yellow bell pepper strips
24 medium shrimp, cooked, peeled, and halved lengthwise
36 fresh mint leaves

To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.

To prepare 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. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. 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, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.

Yield: 6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)

CALORIES 101 (7% from fat); FAT 0.8g (sat 0.2g,mono 0.1g,poly 0.3g); IRON 1.7mg; CHOLESTEROL 44mg; CALCIUM 40mg; CARBOHYDRATE 16.8g; SODIUM 418mg; PROTEIN 7.8g; FIBER 2.1g

Cooking Light, APRIL 2004

Note, I used Thai basil along with the mint leaves, left out the sprouts, and added cooked rice vermicelli noodles. I also floated some shredded carrot and chopped peanuts in the wonderful dipping sauce.

If anyone has any ideas or perhaps a website which instructs on this tight-wrapping technique, please pass it on.