"Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol." — USA WEEKEND columnist Jean Carper
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spring roll wrappers (available in Asian markets)
medium shrimp, cooked and shelled
shredded leaf lettuce
peeled, seeded, chopped cucumber
Quick Thai Dipping Sauce:
light soy sauce
white-wine vinegar or rice vinegar
grated ginger root
The spring roll wrappers needed should be specified more clearly. There are two types of wrappers available. One kind needs to be cooked (made from flour and eggs) while the other (made from rice flour) does not.
I'm going to say that this was just ok...I forgot to put in the lettuce and my cilantro went bad(in 2 days), so I used chopped scallions instead. I think I was expecting more...the texture of the spring roll wrapper was a little rubbery. I will try these again, maybe adjust the filling, add shitaki mushrooms. The dipping sauce was great and I also found a jar of Thai spicy chili sauce in my food store which was so yummy and spicy. Will give this another attempt.
I make these all the time for a quick, light dinner. My favorite dip is quick peanut sauce - 2T hoisin, 2T peanut butter, 1T light soy. Slowly drizzle water in until it achieves a smooth texture.
These spring rolls are awesome! It's always a little nerve-wracking to be the first person to try out a recipe, but these were delicious. I'm not big on the sauce in the recipe, however. I paired these rolls with the Indonesian Satay recipe from this site. That recipe included instructions for a peanut sauce which was WONDERFUL with the spring rolls. I have never worked with rice wrappers before. I was suprised at how pliable they were. I completely soaked the wrappers to make them soft but they never ripped. Once I got the hang of wrapping the filling it was easy. I did use small wrappers and could only fit 1/12 of the filling in each, therefore ended up making 12 little bites. I also added some bean sprouts for extra crunch. Fantastic! Really scrumptous and so healthful. Not to mention one of the most fun recipes I have ever made!
Maesri spring roll sauce is ideal for fried and fresh spring rolls.
Add a small bunch of fresh chopped mint leaves for extra flavor!
Most fresh spring roll wrappers need only a quick rinse on both sides and set about 60 seconds. I find this worked well on this recipe, as soaking resulted in wrappers that were too flimsy and weak to roll.
I love the freshness of this dish, however I changed a few things. I used mixed greens instead of regular lettuce which added great color to it. I also maranated then steamed the shrimp. The maranade is simple, I used lemon juice and garlic with a smidgin of olive oil. I then took my steamer and steamed the raw shrimp till the shells were pink, around 5 min. Instead of the dipping sauce which I wasn't fond of I used hoisen sause with crushed peanuts on top. WAYYYY better. Also for added spice I had a side of crushed chili sause.
Very yummy! I'm Thai and I found this to taste similar to what my mother would make. I made this with several different dipping sauces. Always nice to have a salty, a sweet and a peanut sauce. I did cut each piece of shrimp into 3rds.
This sounds very simalar to the spring rolls I make. I use cellephane/bean thread noodles, mint and thai basil in mine. It makes them filling enough for a main course. I also prepare a couple of different kinds of meat like pork or chicken so people can make it to their taste. You could always leave out the meat or use tofu to make it vegetarian if you like. My family really enjoys sitting down to this 'hands on' meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Spring Rolls With Thai Dipping Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 3
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