Thai Shrimp and Pineapple Fresh Handheld Spring Rolls
| 1 min read
1⁄9 cup olive oil
1⁄3 large lime, juiced
1⁄24 tsp red pepper flakes or 1 tsp. chili garlic sauce
1⁄3 tsp ginger, grated
1⁄12 cup cilantro, chopped
Salt and pepper to taste
1⁄3 pound medium shrimp, peeled and deveined, cooked and cold
1⁄6 cup pineapple, finely chopped
2⁄3 sprigs green onion, finely chopped
1⁄6 head romaine, washed and finely chopped
Bowl of warm water
In a bowl, combine olive oil, lime juice, red pepper flakes or chili garlic sauce, ginger, cilantro and salt and pepper to taste. Whisk until well combined. Alternatively for more flavor, use a mortar and pestle to press the ginger, cilantro, chili garlic sauce, salt and pepper before combining with olive oil and lime juice.
Toss shrimp, pineapple and green onion in the mixture until everything is well-coated. Set aside.
Soak rice paper in warm water for 5-10 seconds. Soaking it for too short of time will make the paper crack while soaking it for too long will make the paper mushy and break.
Apply ingredients on two opposite sides of the rice paper (handful of romaine on one side, and the shrimp mixture with three shrimp on the other. Fold at the top over the first bunch of ingredients, then fold in on both sides and continue rolling.
Serve with an optional peanut butter dipping sauce found here.