Almost too colourful to eat! Fresh Spring Rolls with shrimp
Food for thought Friday comes to us today from The Lapis Hotel, located in the business district of the Old Quarter, Hanoi.
A delightful boutique-style hotel, with refurbished cozy rooms, and a rooftop infinity pool. See Hanoi rooftops and experience the sauna and Jacuzzi for a luxury stay, at an affordable price.
“Fresh Spring Rolls with Shrimp”
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
PREPARATION:
Mix first 4 ingredients in small bowl. Set dipping sauce aside.
Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.