Pink Shrimp Spring Rolls with Ginger-Chili Dipping Sauce

Recipe Source: Bernie’s Mom (Georgette)
Servings: Yields 12 rolls

1 cup pink shrimp, thawed (if frozen) and rinsed
2 cups Mung Bean Sprouts
1 cup carrots, shredded
1/2 cucumber, julienned or shredded
2 tablespoons fresh basil, chopped
2 tablespoons fresh cilantro, chopped
36 fresh mint leaves
2 cups hot water
12 sheets Asian Best rice paper
3 leaves Green Leaf lettuce, washed, dried and cut into quarters

1)  Toss together ingredients for filling:  shrimp, sprouts, carrots, cucumber and fresh herbs.  Set aside.
2)  Place a large, round, shallow dish (like a frying pan) on the counter top.  Fill with 2 cups of hot water.  Submerge flat rice paper in water for 30 seconds.  Remove sheet carefully, and transfer to a clean, flat surface.
3)  Arrange 1 quarter – leaf lettuce in the center of the rice paper.  Top with 1/2 cup of vegetable and shrimp mixture.  Fold ends of the paper over the filling; roll up like a jelly-roll.  Gently press edges together to seal.
4)  Place spring roll, seam side down, on serving platter and cover.  Repeat process with remaining ingredients.
5)  Serve with your favorite dipping sauce – our recommendation below!


2 tablespoons freshly squeezed lime juice
1 tablespoon Thai Kitchen Fish Sauce
1 tablespoon filtered water
1 tablespoon Thai Kitchen Red Chili Paste
2 tablespoons ginger root, peeled and grated
1 tablespoon organic sugar
2 cloves garlic, minced

Whisk together ingredients, stirring until sugar dissolves.  Set aside for at least 1 hour to allow the flavors to meld.


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