Vietnamese Spring Rolls

Yield: Makes 8 rolls

Ingredients

Dipping Sauce:
1/2	cup	(about 2 oz.) sliced stemmed California strawberries

2	Tablespoons	rice vinegar

1	Tablespoon	Asian sesame oil

1	Tablespoon	granulated sugar

2	teaspoons	fish sauce

1/2	teaspoon	chili flakes


Spring Rolls:
3/4	pound	cooked shelled shrimp

3/4	teaspoon	seasoned rice vinegar

8		spring roll wrappers

16		mint leaves

16		cilantro sprigs

3/4	cup	(about 3 oz.) quartered stemmed California strawberries

1	cup	peeled, seeded cucumber cut into 2 x 1/4 x 1/8-inch strips

Nutrition Facts

Yield: Makes 8 rolls

Approximate Nutrient Content per serving:

Calories:	88
Calories From Fat:	27
Total Fat:	3g
Cholesterol:	65mg
Sodium:	135mg
Total Carbohydrates:	7g
Dietary Fiber:	1g
Protein:	9g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Strawberry Dipping Sauce:
In blender or food processor, puree strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in, but still visible.

Spring Rolls:
In bowl, toss shrimp with vinegar; set aside.

Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water.

Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls.

Serve each roll with 1 tablespoon strawberry Dipping Sauce.

Tip:
Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.

Courtesy of the California Strawberry Commission. All rights reserved.

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