Fresh Spring Rolls with Dipping Sauce

Fresh Spring Rolls with Dipping Sauce Randy Mayor; Jan Gautro


  • Dipping Sauce:
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 tablespoon chile paste with garlic
  • 1 teaspoon sugar
  • 2 teaspoons grated peeled fresh ginger
  • 2 garlic cloves, minced
  • Spring Rolls:
  • 12 (8-inch) round sheets rice paper
  • 3 green leaf lettuce leaves, quartered
  • 3 cups fresh 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


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.

    Fresh spring rolls are packed with shrimp and crisp colorful vegetables such as carrot, bell pepper and cucumber. Fresh ginger and lime juice contribute to the flavor of the dipping sauce.
  • Yield: 6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)

Nutritional Information

Calories per serving: 101
Caloriesfromfat per serving: 7%
Fat per serving: 0.8g
Saturated fat per serving: 0.2g
Monounsaturated fat per serving: 0.1g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 7.8g
Carbohydrate per serving: 16.8g
Fiber per serving: 2.1g
Cholesterol per serving: 44mg
Iron per serving: 1.7mg
Sodium per serving: 418mg
Calcium per serving: 40mg

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