Marcy DeKruyf Recipe Collection
Fresh Spring Rolls with Chili Dipping Sauce

Chili Dipping Sauce:
2 garlic cloves, minced
1/4 cup rice vinegar
1 tablespoon sesame oil
1 to 2 tablespoons sweet chili sauce
1 tablespoon nut topping

Spring Rolls:
8 spring roll wrappers
24 fresh cilantro leaves
16 large fresh mint leaves
1 medium avocado, thinly sliced
1 green onion, cut crosswise into 2-inch pieces then thinly sliced lengthwise (about 1/4 cup)
Red bell pepper, cut into matchstick-thin strips (about 1/2 cup)
Medium English (seedless) cucumber, cut into matchstickthin strips (about 3 cup)
Medium carrot, cut into matchstick-thin strips (about 1/4 cup)
32 cooked small salad shrimp
(about 2 ounces)

Prepare Chili Dipping Sauce: In medium bowl, whisk together all ingredients except nut topping. Cover with plastic wrap and refrigerate until ready to serve. Prepare Spring Rolls: In pie plate or round cake pan, add warm
water. Working with 1 wrapper at a time, soak wrapper in warm water 2 to 3 minutes or until fl exible and transparent. Place wrapper on work surface. Arrange 3 cilantro leaves and 2 mint leaves on bottom half of wrapper, leaving 1-inch border around edge of wrapper. Top with some avocado, then green onion, bell pepper, cucumber, carrot and 4 shrimp. Fold sides of wrapper over filling, then roll tightly to enclose filling completely, being careful not to tear wrapper. Repeat with remaining wrappers and fillings.To serve, sprinkle nut topping over dipping sauce. Cut spring rolls in half; serve with dipping sauce.

For a spicy dipping sauce, use 1 tablespoon
Sriracha hot chili sauce and 1 tablespoon
granulated sugar in place of the sweet
chili sauce.
Wrap prepared spring rolls in plastic wrap
and refrigerate up to 2 days.
Try serving with plum sauce in addition to
the Chili Dipping Sauce

Recipe Contributed by http://www.igtezine.com/IGT12Win/docs/book.pdf