California Strawberries
The Ripe Ingredient
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Vietnamese Spring Rolls
1/2 cup (about 2 ounces) sliced stemmed California strawberries
2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon sugar
2 teaspoons Vietnamese 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 ounces) quartered stemmed California strawberries
1 cup peeled, seeded cucumber cut into 2 x 1/4 x 1/8-inch strips
Directions
To make Strawberry Dipping Sauce, in blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in but still visible. To make 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. Makes 8 spring rolls. 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.
Nutritional Information
88 calories; 3 g fat; 65 mg cholesterol; 135 mg sodium; 7 g carbohydrate; 1 g fiber; 9 g protein, 27% calories from fat.
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