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Spring Rolls With Chili Sauce

Vietnamese-style spring rolls owe their seductive quality to near-translucent rice-paper wrappers, which give a tantalizing peek of plump shrimp and a wealth of fresh herbs and vegetables within. If you like, tuck a few leaves of fresh mint into the mix.

Ingredients

Serves: Prep:  45min |Cook: 0min |Total: 45min
              

Directions

1.
To prepare the spring rolls: Mix the lime juice and soy sauce in a large bowl. Add the shrimp and scallions and toss to mix well.
2.
Line a work surface with 2 layers of paper towels. Line a platter with paper towels and mist with water.
3.
Soak a rice-paper round in warm water for about 1 minute or until pliable, then place on the paper towels. Arrange 1/8 of the lettuce along the bottom of the rice paper. Top with 1/8 of the shrimp mixture and 1/8 of the cucumber, carrots, cilantro, and basil and sprinkle with 1/8 of the peanuts. Fold the ends over and roll the rice paper up around the filling. Place on the prepared platter and cover loosely with plastic wrap to prevent drying out. Repeat with the remaining rice paper, cucumber, carrots, cilantro, and basil.
4.
To prepare the dipping sauce: Mix the chili sauce, lime juice, and soy sauce in a small bowl. Serve with the rolls.

Nutritional Facts per serving

CALORIES 256.4 CAL

FAT 12.4 G

SATURATED FAT 1.5 G

CHOLESTEROL 86.2 MG

SODIUM 1294.9 MG

CARBOHYDRATES 22.1 G

TOTAL SUGARS 11.5 G

DIETARY FIBER 3.5 G

PROTEIN 17.3 G
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