Ingredients
1 tablespoon peanut oil
2 tablespoons fresh ginger, julienned
5 large (mild) red chile peppers, seeded and julienned
2 kaffir lime leaves, julienned
10 ounces large shrimp, peeled and deveined
4 scallions, white and pale-green parts, julienned
2 seedless English cucumbers, julienned
1/3 cup shredded fresh mint
2 tablespoons freshly squeezed lime juice
1 tablespoon Asian fish sauce
12 medium rice-paper wrappers
Soy sauce, for dipping
Sweet chili sauce, for dipping
Preparation
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.
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.
