Shrimp Rolls with Spicy Vietnamese Dressing

Shrimp Rolls with Spicy Vietnamese Dressing
Shrimp Rolls with Spicy Vietnamese Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lb medium shrimp, peeled and deveined

  • 1

    tbsp minced ginger

  • 1/3

    cup rice wine or sake

  • 1 1/2

    tsp toasted sesame oil

  • Juice from 6 limes (about 1 cup)

  • 1/2

    cup sugar

  • 1/2

    cup Splenda Granulated

  • 1/3

    cup light soy sauce

  • 1 1/2

    tbsp minced fresh garlic

  • 1

    tsp red pepper flakes

  • 2

    heads Boston, or butterhead, lettuce

  • 2

    cups fresh basil leaves

  • 3

    medium carrots, peeled and finely grated (about 1 1/2 cups)

  • 1/3

    lb rice stick noodles, softened in boiling water and drained thoroughly

Directions

In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes. For dressing: Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes. To make wraps: Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.

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