Chile Rice Paper Rolls (using Kaffir Lime leaves)

Discussion in 'Food and nutrition' started by Chris, Feb 3, 2004.

  1. Chris

    Chris Guest

    Chile Rice Paper Rolls

    1 tablespoon peanut oil 2 tablespoons fresh ginger, julienned 5 large (mild) red chile peppers,
    seeded and julienned 2 kaffir-lime leaves, julienned 10 ounces large shrimp, peeled and deveined 4
    scallions, white and pale-green parts, julienned 2 seedless English cucumbers, julienned
    1/3 cup shredded fresh mint 2 tablespoons freshly squeezed lime juice 1 tablespoon Asian fish sauce
    12 medium rice-paper wrappers Soy sauce, for dipping Sweet chili sauce, for dipping

    Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp,
    about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3
    minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice,
    and fish sauce.

    Place a rice paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove,
    and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and
    fold over one end to make a base. Roll over one side and then the second side to enclose the
    filling. Serve soy sauce and sweet chili sauce in bowls for dipping.

    Serves 4


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