LibreRecipes

Shrimp Rolls with Spicy Vietnamese Dressing

Rating

1 1/2 lb medium shrimp, peeled and deveined

1 tbsp minced ginger

1/3 cup rice wine or sake

1 1/2 tsp toasted sesame oil

Juice from 6 limes (about 1 cup)

1/2 cup sugar

1/2 cup Splenda Granulated

1/3 cup light soy sauce

1 1/2 tbsp minced fresh garlic

1 tsp red pepper flakes

2 heads Boston, or butterhead, lettuce

2 cups fresh basil leaves

3 medium carrots, peeled and finely grated (about 1 1/2 cups)

1/3 lb rice stick noodles, softened in boiling water and drained thoroughly

In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes.
Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.
Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.