No Fry Shrimp Spring Rolls
- 24 large shrimp, peeled and deveined
- 4 cloves garlic finely chopped
- 3 T hot seasme oil
- 3 T fish sauce
- 3 T fresh lime juice
- 3 tsp honey
- 8 rice paper wrappers (8 inch each)
- 1 cucumber, peeled seeded adn sliced thinly into 3 inch strips
- 2 carrots, peeled into ribbons
- 24 fresh mint leaves
- 8 green leaf lettuce leaves
Combine shrimp, 3/4 of the garlic and sesame oil; refridgerate for 30 mins or overnight
Combine 1/4 C warm water, fish sauce, lime juice, honey and remaining garlic
Preheat large skillet over med high heat, add the shrimp and cook, stirring until opaque, about 3 mins.
Fill a 9 inch round cake pan with an inch of warm water
working with one at a time, dip rice paper wrappers into the water turning once, until softened (about 6 secs) and place on a paper towel lined work surface.
Place 1/8th of the cucumber and carrots across the center of the wrapper.
Arrange 3 shrimp across the vegetables and top with 3 mints leaves
Fold the bottom edge over the filling, and then fold in the 2 sides and roll closed.
Repeat with remaining wrappers, place each roll on a lettuce leaf and serve with dipping sauce.