Fresh Shrimp Spring Rolls
These are great with the Hoisin sauce but try with other dipping sauces too!

Serves 4 as a Main Dish or 12 as Appetizers

• 12 rice paper wrappers (Spring Roll Skins)
• 3 ounces rice vermicelli, soaked in boiling water for 10 minutes, until soft
• 24 medium shrimp, cooked, deveined and sliced in half lengthwise
• 10 to 12 leaves of green or red leaf lettuce
• 2 carrots julienne sliced
• 1 large cucumber, seeds removed, julienne sliced
• 1/4 cup of any combination of Thai basil, mint, cilantro (personal taste), minced
• 3 stalks scallions

Dipping Sauce:
• 1 - 2 cloves garlic*
• 1/2 cup hoisin sauce
• 1 tablespoon rice vinegar
• 1/4 cup water
• 2 tespoons. Asian red chili paste
• 2 tablespoons chopped peanuts for garnish

You’ll need a large bowl or pan, big enough to accommodate the rice paper rounds. Fill with warm water, and soak one wrapper for around a minute or so, until it’s soft and pliable.

Lay the wrapper on a plate or other flat surface. You’ll be placing your ingredients in the bottom half of the wrapper – if this is your first time making spring rolls, it’s a good idea to start with smaller quantities.

Begin with a small handful of lettuce in the bottom third of the wrapper, and add an approximately equal amount of rice noodles. Top with a neat row of cucumbers and another neat row of carrots. Lay a row of shrimp close to the middle of the wrapper, pink side down. Sprinkle with some of the herb mixture.

Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll, but being careful not to tug too tightly so as to avoid tearing the wrapper. Place the roll seam side down.

Continue making the rolls. Unfortunately, the rolls don’t keep well, so serve them as soon as possible, with plenty of dipping sauce. If you’re serving them as an appetizer, you can cut the rolls in half using a sharp knife.

Dipping Sauce: Stir-fry the minced garlic or shallot for a minute or two, until the garlic is softened. Add the hoisin sauce, rice vinegar and water, and bring to a boil. Add chili paste to taste (about 2 tsps. generally does it for me). Remove from heat, pour in dipping bowl(s), and garnish with chopped peanuts.

COOKS NOTES: If you are not a garlic fan, 1 shallot, minced and stirfried.

Per Serving (Served as main course - 3 rolls with sauce): 466 Calories; 7g Fat (13.0% calories from fat); 1g Saturated Fat; 28g Protein; 81g Carbohydrate; 26g Dietary Fiber; 56mg Cholesterol; 751mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 8 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

Per Serving (Served as main course - 3 rolls without sauce): 366 Calories; 4g Fat (8.7% calories from fat); 1g Saturated Fat; 25g Protein; 66g Carbohydrate; 24g Dietary Fiber; 55mg Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 7 1/2 Vegetable.

Low Fat Recipes Furnished by© - Copyright 2010