Fresh Spring Rolls With Sweet and Sour Dipping Sauce

Submitted by Wendelina

"This recipe for spring rolls is from Supenn at Sawatdee. The sauce that is listed isn't the sauce you get in the restauruant, however. That remains a secret."

 

• Ready In: 15mins
• Ingredients: 14
• Yields: 24 rolls
• Serves: 24

ingredients

• 1 cup soaked Thai rice noodles
• 1⁄2 head lettuce
• 1 cucumber, cut into matchsticks
• 1 medium carrot
• 20 sprigs cilantro
• 24 rice paper, rounds
• 1⁄2 cup cooked medium shrimp, halved lengthwise
• 1⁄2 cup cooked chicken or 1/2 cup pork, sliced thinly
• sweet and sour dipping sauce
• 2 cups rice vinegar
• 1 1⁄2 cups sugar
• 1 cup ketchup
• 1 tablespoon red chili sauce
• 1 cup water

directions

1. Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).
2. Shred lettuce & peel carrot into thin strips with peeler.
3. Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce.
4. Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.
5. Remove softened sheet from water, spread flat on top of a dampened towel.
6. Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.
7. Roll up a fold on each end, then continue to roll up the round until nice and snug. Rice rounds are a bit stretchy. Makes 24 rolls, and serve with dipping sauce.
8. Dipping sauce: combine all ingredients until well blended. Makes about 2 cups.