Vietnamese Spring Rolls

Description

• Makes 8 spring rolls

Ingredients

Strawberry dipping sauce

• ½ cup (about 2 ounces) sliced stemmed California strawberries
• 2 tablespoons rice vinegar
• 1 tablespoon Asian sesame oil
• 1 tablespoon sugar
• 2 teaspoons Vietnamese fish sauce
• ½ teaspoon chile flakes

Spring rolls

• ¾ pound cooked shelled shrimp
• ¾ teaspoon seasoned rice vinegar
• 8 spring roll wrappers
• 16 mint leaves
• 16 cilantro sprigs
• ¾ cup (about 3 ounces) quartered stemmed California strawberries
• 1 cup peeled, seeded cucumber cut into 2 x ¼ x ⅛-inch strips

Directions

Strawberry dipping sauce

1. In blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth.
2. Add chile flakes; blend until chile flakes are mixed in but still visible.

Spring rolls

1. In bowl, toss shrimp with vinegar; set aside.
2. Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water.
3. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper.
4. Fold bottom over filling, fold in sides and roll up into tight cylinder.
5. Repeat with remaining ingredients to make 8 rolls.
6. Serve each roll with 1 tablespoon strawberry dipping sauce.

Tip

Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.