• 4 Ratings

Australian chef Donna Hay is known for creating inventive dishes that fuse the flavors of various cuisines. These delicious rice-paper rolls are no exception.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp, about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3 minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce.

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  • Place a rice-paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over one end to make a base. Roll over one side and then the second side to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping.

Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0