Vietnamese Summer Rolls with Thai Salsa

Vietnamese Summer Rolls with Thai Salsa
Adapted from: Fast Appetizers

Prep time: 10 minutes
Cooking time: 5 minutes
Assembly time: 15 minutes

Serves 6-8

Ingredients:
Rice papers (1 per roll)
Filling:
½ lb medium shrimp, shelled and deveined
Juice of ½ lime
¼ tsp red chili flakes (optional)
2 tbsp olive oil
1 tbsp rice wine vinegar
1 cup soft lettuce, shredded (Bibb, baby spinach..)
1 cup, chopped ripe mango
¼ - ½ cup fresh cilantro/coriander, chopped
2 tbsp fresh mint, chopped
Salsa:
1 ½ cups tomatoes, seeded and finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh ginger, grated
3 tbsp lime juice (usually 1 large lime)
2 tbsp brown sugar
2 tbsp Thai fish sauce
2 tsp Asian Chili paste (more if you like it spicy)

Directions:
For Salsa:
1. Combine everything in a bowl and set aside.

For Spring Rolls:
2. In a hot skillet with 1 tbsp olive oil sauté the shrimp until they turn bright pink on the outside and white inside. Squirt the lime juice and sprinkle some chili flakes and toss. Remove from heat, split the shrimp in half lengthwise and set aside until ready to use.

3. In a small bowl combine the rest of the olive oil and vinegar, toss with the chopped or shredded lettuce, mint & cilantro and set aside.

4. To prepare the wrappers, dip each piece of rice paper into hot water and leave until soft. It just takes a few minutes, so pay attention. Once soft, place them on a flat surface covered with a clean tea towel. Cover with a second towel to keep the wrappers moist.

5. Place 3 shrimp in the center of the wrapper, top with 1-2 tbsp mango, lettuce, cilantro and mint. Tightly roll, folding in the side edges. Repeat for the rest, covering with a damp cloth until they are ready to serve along with the dipping sauce.

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