“Crispy Gluten-Free Vietnamese Spring Rolls with Mint & Shrimp Dipping Sauce”

Allergens

Shellfish (shrimp)

Ingredients

• 12 large shrimp, peeled and deveined
• 8 rice paper wrappers (gluten
• free)
• 1 cup bean sprouts
• 1 large carrot, julienned
• 1 small red bell pepper, thinly sliced
• 4 leaves butter lettuce
• 2 tablespoons cilantro, chopped
• 3 tablespoons mint leaves, chopped Mint & Shrimp Dipping Sauce:
• 2 tablespoons fish sauce (gluten
• free)
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup mint leaves, chopped
• 1/2 cup shrimp, cooked and chopped

Instructions

1. In a small bowl, whisk together fish sauce, lime juice, sugar, garlic, red pepper flakes, mint leaves, and chopped shrimp. Set aside to allow flavors to meld.
2. Place a large bowl of warm water on the countertop. One at a time, dip each rice paper wrapper into the water, fully submerging it for 10 15 seconds until softened. Shake off excess water and place on a clean surface.
3. Lay two lettuce leaves on the center of the softened rice paper, creating a base. Top with bean sprouts, julienned carrots, sliced red bell pepper, chopped cilantro, and mint leaves.
4. Place three shrimp atop the vegetables, then carefully fold in the sides of the rice paper over the filling, and roll into a tight cylinder. Repeat with remaining ingredients to create 8 spring rolls.
5. Serve immediately with mint & shrimp dipping sauce on the side for an indulgent and mouthwatering experience.

Chef’s Insight

Use a serrated knife to cut the rice paper wrapper for easier rolling.

Notes

N/A