Name: Vietnamese-Style Spring Rolls with Shrimp
Yield: Serves 4 as an appetizer
Ingredients: 1/4 cup fish sauce (nam pla); 2 tablespoons thinly sliced green onion; 1 1/2 tablespoons fresh lime juice; Pinch of dried crushed red pepper; 2 teaspoons olive oil; 2 teaspoons minced fresh ginger; 16 uncooked medium shrimp, peeled, deveined, halved lengthwise; 1/4 cup chopped fresh cilantro; 4 cups hot water; 8 6-inch-diameter Vietnamese spring-roll sheets; 4 small Bibb lettuce leaves, halved; 1/2 cup thin strips green onions; 1/2 cup thin strips seeded peeled cucumber; 4 teaspoons minced fresh mint leaves

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Photo by Chelsea Kyle

Wrapped foods, such as the Vietnamese spring roll, the Filipino lumpia and the Chinese egg roll, have a long history in Asian cooking and are hot items right now all across America. The lime juice, ginger, cilantro, cucumber and mint in this recipe are found in the cuisines of all Southeast Asian countries. Round out this dinner with hot or iced jasmine tea and cold Thai beer.

Recipe notes

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