Shrimp Rolls with Cilantro

By akselden

Ingredients

• For the dipping sauce:
• 2 oz. (50 g) cellophane noodles
• 1 lb. (SOOg) shrimp, cooked, peeled,
• deveined and cut in half crosswise
• 1 cup (60 g) chopped cilantro
• 1/2 cup30 g) slivered fresh mint leaves
• 8 medium romaine lettuce leaves, washed,
• dried and shredded
• 1/4 cup (60 mL) lime juice
• l tbsp (15 mL) sesame oil
• 2 to 3 tsp (10 to 15 mL) grated fresh ginger
• Soy sauce or salt
• Freshly ground pepper
• 20 x 6" rice flour wrappers
• 1 to 2 small red chilies, finely minced, or 1 to
• 2 tsp (5 to 10 ml) dried chili flakes
• 1 tbsp (15 ml) white vinegar
• 1/2 cup (125 ml) bottled fish sauce (called nuoc mam, this is widely available in Asian supermarkets)
• 1/4 cup (50 mL) fresh lime juice
• 1 small carrot, finely shredded, rinsed and squeezed dry
• 2 cloves garlic, minced
• 1/2 cup sugar

Preparation

Step 1

For the filling:
1. Soak the noodles in boiling water for 20 to 30 minutes, until tender.
2. Drain and break them apart.
3. Cut them into pieces approximately 2" long, using scissors.
4. Combine remaining ingredients. Adjust the soy sauce or salt to taste and toss together.

To make spring rolls:
1. Place 1rice flour wrapper at a time in a bowl of hot water for about 30 seconds, until just softened. Using 1 heaping tablespoon (15 ml) for
each wrapper, make up each roll by placing the filling in the middle of the rice-flour wrapper, slightly nearer to the edge closest to you.
2. Fold the sides of the wrapper over the filling, then roll the wrapper up tightly around it.
3. Refrigerate, covered, until ready to serve.

For Dipping Sauce:
1. If using dried chili flakes, soak them in the vinegar in a medium bowl for about 2 minutes.
2. In the bowl with die chilies, add the bottled fish sauce, lime juice, carrot, garlic and sugar.
3. Stir in 1-112 cups (375 ml) warm water until the sugar is dissolved.
4. Serve at room temperature. Store in a Jar in the refrigerator for up to 3 days.