Easy Vietnamese Spring Rolls
- 6 cooked large shrimp, peeled and deveined
- 6 rice wrappers
- 3 cups shredded lettuce
- 1/2 cup coarsely chopped fresh basil
- 1/2 cup coarsely chopped mint leaves
- 1/2 cup shredded carrot
- 1 tablespoon sugar
- 1/2 lime, juiced
- 1 tablespoon Dynasty Fish Sauce
- 1 tablespoon water
- 1 teaspoon Dynasty Thai Chili Garlic Paste
Cut cooked shrimp in half and set aside. Fill warm water in a shallow round pan to dip rice wrapper. Take 1 wrapper and quickly submerge in the warm water and lay flat for filling. Place about 1/4 cup of vegetables filling; lettuce, mint, basil and carrot on the lower 1/3 part of the wrapper close to you. Wrap over the vegetable filling away from you, tuck well and stop in the middle. Place 2 shrimp halves close to where the roll stop and finish wrapping the rest. Make sure to seal both ends by folding them inward. Continue same procedure for remaining rolls. To make dipping sauce, mix together sugar, lime juice, fish sauce, water and chili paste.
Makes 3 servings, 2 spring rolls each.
Per serving with dipping sauce: 128calories, 5.5g protein, 0.5g fat, 26.5g carbohydrate, 564mg sodium, 17.5mg cholesterol.