36 strips julienne-cut bell pepper yellow (2-inch)
36 strips julienne-cut carrot (2-inch)
1 tablespoon chile paste with garlic
36 strips julienne-cut cucumber (2-inch)
1 tablespoon fish sauce
2 teaspoons ginger fresh grated peeled
36 mint leaves fresh
2 garlic cloves minced
3 leaf lettuce leaves green quartered
2 tablespoons juice of lime fresh
8 inch sheets round rice paper (8-inch)
24 medium shrimp cooked peeled halved lengthwise
1 teaspoon sugar
1 tablespoon water
Equipment
whisk
Directions
To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch.
Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft.
Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal.
Place spring roll, seam side down, on a serving platter (cover to prevent drying).
Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint.
