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Shrimp & Vegetable Spring Roll

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April 23, 2010

Shrimp & Vegetable Spring Roll
Chef Robert Barral
Cafe Provence

Recipe for 4 People

Ingredients:

Spring rolls:

  • Rice paper wrappers - 8 rounds
  • Shrimp - 8 each
  • Sesame
  • Carrot (Julienne) - 1 small
  • Cucumber (julienne) - ½ piece
  • Celery leaves - 1 pinch
  • Scallions - 4 pieces
  • Avocado - 1
  • Fresh mint or fresh basil

Dipping sauce:

  • Soy sauce - 1 cup
  • Fresh mint (chopped) - ½ cup
  • Chopped garlic - ½ tsp
  • Lemon juice - ½
  • Sesame oil couple of drops
  • Water - ½ cup

Instructions:

1. Sauté the shrimp split in half in vegetable oil and sesame oil.

2. Dip the rice wrappers in hot water until soft then place them on a wet rag and arrange on top the julienne of vegetables and the sautéed shrimps.

3. Roll and reserve until service time.

4. Make the dipping sauce by combining all the ingredients together. Let it sit a few minutes before using it for dipping the spring rolls.

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