Vietnamese Shrimp Rolls

A great starter for an Asian-themed meal.

• Ready In: 45 mins
• Yields: 12 rolls

Ingredients

• 1  tablespoon  sunflower oil
• 6  scallions, cut into thin strips
• 1  yellow bell pepper, cut into thin strips
•  fresh ginger, peeled and minced (2-inch piece)
• 3  kaffir lime leaves, shredded
• 12  ounces  raw tiger shrimp, peeled
• 2  tablespoons  sweet chili sauce
• 2  tablespoons light soy sauce
• 2  limes, juice of
• 1  tablespoon sugar
• 1⁄2-3⁄4 cup bean sprouts
• 12  medium rice paper, wrappers
• 1  small English cucumber, cut into thin strips
• 1⁄4 cup cilantro leaf, for garnish

Directions

1. Heat wok until hot; add in oil; then add in the scallions, yellow pepper, ginger, and lime leaves; stir-fry for 1 minute.
2. Toss in the shrimp with the sweet chili sauce, soy sauce, lime juice, and sugar; stir-fry for 2 minutes.
3. Add in the beansprouts; toss until wilted; remove from heat.
4. Fill a heatproof bowl with just boiled water; put 2 rice-paper wrappers on top of one another and soak in the water until they are pliable and opaque, about 20 seconds.
5. Carefully remove, using a slotted spatula, drain for a second, and place flat on a plate.
6. Pat dry a few strips of cucumber and arrange down the center of the double-layered wrapper, followed by 2 teaspoons of the shrimp mixture.
7. Fold over one end to make a base, then roll the wrapper around the filling, leaving the top open.
8. Repeat with the remaining wrappers and shrimp mixture.
9. Serve the rolls sprinkled with cilantro leaves.