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Shrimp rolls with Asian L&P sauce
Ingredients
Shrimp rolls:
- 8 sheets of round rice paper sheets
- 12 cooked shrimp (size 16-20), sliced in half lengthwise
- 1 ripe avocado, pitted and sliced lengthwise
- 24 fresh mint leaves, whole
- 1/4 cup (60 milliliters) of fresh cilantro, chopped
- 1/2 cup (120 milliliters) of green onions, chopped
- 1 cup (240 milliliters) of carrots, thinly sliced
- 1/2 cup (120 milliliters) of shredded cabbage
- 1 cup (240 milliliters) of shredded Boston lettuce
- 1 cup (240 milliliters) of bean sprouts
Asian L&P sauce:
- 1/2 cup (120 milliliters) of Worcestershire sauce (like Lea and Perrins)
- 1 teaspoon (5 milliliters) of Chinese 5 spice
- 1 teaspoon (5 milliliters) of fresh ginger, grated
- 2 teaspoons (10 milliliters) of white sugar
Directions
Shrimp rolls:
- Fill a large shallow bowl with warm water.
- Place a single rice paper sheet in the water for 10-15 seconds, or until soft enough to roll with.
- Place three pieces of shrimp and three mint leaves down on the lower third of the rice paper sheet.
- Add small amount of carrots, avocado, cilantro, green onions, cabbage, lettuce and bean sprouts over the shrimp and mint leaves.
- Tuck in the left and right edges over the ingredients.
- Roll the rice paper sheet from front to back in order to form a tight spring roll.
- Start over for the following seven rolls. Here are two tricks: If the rice paper sheet is ripping, use two layers for each roll. If the final fold is not sticking, use a little bit of warm water to seal the edges.
Asian L&P sauce:
- Stir all ingredients together until dissolved.
- Serve alongside the Shrimp Rolls.
