Fresh Spring Rolls With Dipping Sauce - cooking recipe

Ingredients

Dipping Sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon chili paste with garlic
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
Spring Rolls
12 sheets rice paper (8 inch round)
3 leaves green leaf lettuce, quartered
3 cups fresh broccoli sprouts or 3 cups alfalfa sprouts
3 carrots, juilienned
2 cucumbers, juilienned
2 yellow bell peppers, juilienned
24 medium shrimp, cooked, peeled, and halved lengthwise
36 fresh mint leaves

Preparation

To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface.
Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves.
Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).
Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.