Fresh Spring Rolls with Dipping Sauce

Ingredients

• Dipping Sauce:
• 2 tablespoonsfresh lime juice
• 1 tablespoonfish sauce
• 1 tablespoonwater
• 1 tablespoonchile paste with garlic
• 1 teaspoonsugar
• 2 teaspoonsgrated peeled fresh ginger
• 2 garlic cloves, minced
• Spring Rolls:
• 12 (8-inch) round sheets rice paper
• 3 green leaf lettuce leaves, quartered
• 3 cupsfresh broccoli sprouts or alfalfa sprouts
• 36 (2-inch) julienne-cut carrot strips
• 36 (2-inch) julienne-cut cucumber strips
• 36 (2-inch) julienne-cut yellow bell pepper strips
• 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.