Ingredients Jump to Instructions ↓

  1. 3/4 pound medium shrimp, peeled and deveined

  2. 1 1/2 cups bean sprouts, or sunflower sprouts

  3. 4 scallions, chopped

  4. 2 tablespoons chopped fresh mint

  5. 1 tablespoon fish sauce

  6. 1 tablespoon lime juice

  7. 18 8-inch rice papers

  8. 1/2 cup Rice-Wine Vinegar Sauce, (recipe follows)

Instructions Jump to Ingredients ↑

  1. Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a cutting board to cool, then chop. Combine the shrimp with sprouts, scallions, mint, fish sauce and lime juice in a bowl. Soak 6 of the rice papers in a large bowl of very warm water until they are softened, about 30 seconds. Place them in a single layer on a clean dishtowel. Put a heaping tablespoonful of shrimp filling in the center of each rice paper and fold over all four edges to form a square, slightly flat packet. Repeat with the remaining rice papers and filling. Serve with a small bowl of Rice-Wine Vinegar Sauce for dipping.


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