Fresh Spring Rolls with Chili Dipping Sauce

No images yet!

Your make has been saved. You can view it anytime in your profile. Close this box to continue browsing or add a few details about your dish below.

Sorry. You must be logged in to view this form.

Ingredients

Chili Dipping Sauce:
2 garlic cloves, minced
1/4 c. rice vinegar
1 T. sesame oil
1 to 2 T. sweet chili sauce
1 T. nut topping
Spring Rolls:
8 spring roll wrappers
24 fresh cilantro leaves
16 large fresh mint leaves
1 medium avocado, thinly sliced
1 green onion, cut crosswise into 2-inch pieces then thinly sliced lengthwise (about 1/4 cup)
Red bell pepper, cut into matchstick-thin strips (about 1/2 cup)
Medium English (seedless) cucumber, cut into matchstickthin strips (about 3 cup)
Medium carrot, cut into matchstick-thin strips (about 1/4 cup)
32 cooked small salad shrimp
(about 2 ounces)

Prepare Chili Dipping Sauce: In medium bowl, whisk together all ingredients except nut topping.
Cover with plastic wrap and refrigerate until ready to serve.
Prepare Spring Rolls: In pie plate or round cake pan, add warm
water.
Working with 1 wrapper at a time, soak wrapper in warm water 2 to 3 minutes or until ﬂ exible and transparent.
Place wrapper on work surface.
Arrange 3 cilantro leaves and 2 mint leaves on bottom half of wrapper, leaving 1-inch border around edge of wrapper.
Top with some avocado, then green onion, bell pepper, cucumber, carrot and 4 shrimp.
Fold sides of wrapper over ﬁlling, then roll tightly to enclose ﬁlling completely, being careful not to tear wrapper.
Repeat with remaining wrappers and ﬁllings.To serve, sprinkle nut topping over dipping sauce.
Cut spring rolls in half; serve with dipping sauce.

Chili Dipping Sauce:
2 garlic cloves, minced
1/4 c. rice vinegar
1 T. sesame oil
1 to 2 T. sweet chili sauce
1 T. nut topping
Spring Rolls:
8 spring roll wrappers
24 fresh cilantro leaves
16 large fresh mint leaves
1 medium avocado, thinly sliced
1 green onion, cut crosswise into 2-inch pieces then thinly sliced lengthwise (about 1/4 cup)
Red bell pepper, cut into matchstick-thin strips (about 1/2 cup)
Medium English (seedless) cucumber, cut into matchstickthin strips (about 3 cup)
Medium carrot, cut into matchstick-thin strips (about 1/4 cup)
32 cooked small salad shrimp
(about 2 ounces)