Vietnamese-style spring rolls with shrimp *jb

Yield: 4 Servings MMM

Ingredients:

1/4 c Fish sauce (nam pla)
2 tb Thinly sliced green onion
1 1/2 tb Fresh lime juice
1 pn Dried crushed red pepper MMMMM--------------------------FILLING-------------------------------
2 ts Olive oil
2 ts Minced fresh ginger
16 Uncooked medium shrimp

Instructions:

-peeled deveined halved -lengthwise 1/4 c Chopped fresh cilantro MMMMM--------------------------ASSEMBLY------------------------------- 4 c Hot water 8 Vietnamese (6-inch-diameter) -spring-roll sheets 4 sm Bibb lettuce leaves halved 1/2 c Thin strips green onions 1/2 c Thin strips seeded peeled -cucumber 4 ts Minced fresh mint leaves Mix first 4 ingredients in small bowl. Set dipping sauce aside. Heat oil in medium skillet over medium-high heat. Add ginger; saute until fragrant about 10 seconds. Add shrimp and cilantro; saute until shrimp are just cooked through about 1 minute. Remove from heat. Season with salt and pepper. Pour hot water into large bowl. Using tongs dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff sprinkle with more water). Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets lettuce shrimp green onions cucumber and mint. Serve with sauce. Bon Appetit January 1998