Thai Spring Roll 20-25 minute Recipe

4 spring roll wrappers you can find these in Asian Markets near you, I use 3 sisters brand.

8 medium shrimp, cooked and shelled, deveined

1 cup shredded red/green leaf lettuce

1/4 cup chopped cilantro

1/4 cup peeled, seeded, chopped cucumber

¼ cup of matchstick carrots you can pick up at local market

Easy Thai Dipping Sauce:

1 tablespoon light soy sauce

1 tablespoon of lime juice

3 tablespoons agi mirin

1/4 teaspoon grated ginger root

1 clove of garlic minced

4 tablespoons of water

2 – 3 tablespoons of peanut butter

1 teaspoon of fresh cilantro minced

Instruction:

1. In a large pan/bowl of luke warm water, soak a wrapper until it becomes limp. You will then remove the wrapper from the pan with water and lay the wrapper out flat. You will add 1/4 of each ingredient portion into the middle of rice wrapper, starting with lettuce. You will fold over each end and tightly roll the wrapper around the contents, as if making a burrito, then moisten at seam and press to close.
   
2. You will then lie all of the spring rolls on to a plate, and then cover them with moist paper towel and refrigerate until ready to serve, or you can eat these immediately. Then slice in two on a bias cut/sideways and serve with easy Thai dipping sauce.
   
3. To make the easy Thai dipping sauce, you will combine all of the sauce ingredients in a small bowl and whisk together until it is a creamy sauce and then add to a small bowl and serve with the spring rolls.
   

 

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