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Jim Coleman Recipes

Vietnamese Spring Rolls

For this recipe you will need:

  • 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

To prepare this recipe:

Heat oil in medium skillet over medium-high heat. Add ginger and garlic and saute 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.

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.

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.

©2005 WHYY