Vietnamese Spring Rolls
Recipe By Chef Jim Coleman
Have your guests assemble their own — it’s fun! Although it takes a little trial and error to roll them tightly, they still taste good even if you haven’t reached rolling perfection. Send us a picture of your best and your worst.
- 2 teaspoons of olive oil
- 2 teaspoons of minced fresh ginger
- 2 cloves of garlic minced
- 16 uncooked medium shrimp, peeled, deveined and halved lengthwise
- ¼ cup of chopped fresh cilantro
- 4 cups of hot water
- 8 sheets of rice paper
- 4 lettuce leaves, halved
- ½ cup of green onion, thinly sliced
- ½ cup of thinly sliced seeded cucumber
- 4 teaspoons of minced fresh mint leaves
- 1. Heat oil in medium skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 10 seconds. Add the shrimp and cilantro, saute until shrimp are just cooked, about 1 minute. Remove from heat and season with salt and pepper.
- 2. Pour the hot water into a large bowl. Using tongs, dip the rice paper sheets into the water for about 10 seconds, and then place them on a wet towel.
- 3. Place half of a lettuce leaf across the top third of the rice paper sheet. Arrange four shrimp and top with one tablespoon each of green onions and cucumber. Sprinkle ¼ teaspoon of mint over the filling, fold the sides of the rice paper over the ends of the filling and roll into a cylinder. Repeat until all of the ingredients are used.