VIETNAMESE SHRIMP SPRING ROILS

Wonderfully light, gluten-free, and practically fat-free, these snacks are full of protein-rich shellfish and crunchy raw vegetables.

MAKES: 6     PREP: 40 MINS     COOK: NO COOKING

1½ ounces vermicelli rice noodles

5½ ounces cooked and chilled jumbo shrimp, rinsed with cold water, drained, and thickly sliced

grated zest of 1 lime

¼ cup torn fresh mint

6 sprigs fresh cilantro, long stems trimmed

½ cup bean sprouts

1 carrot, cut into matchstick strips

¼ cucumber, halved lengthwise, seeded, and cut

into matchstick strips

½ romaine lettuce heart, leaves shredded

6 (8-inch) rice spring roll wrappers

DIPPING SAUCE

juice of 1 lime

1 tablespoon tamari

1 tablespoon packed light brown sugar

1 teaspoon Thai fish sauce

1 red chile, halved, seeded, and finely chopped

2 garlic cloves, finely chopped

1-inch piece fresh ginger, scrubbed and finely grated

1. Add the noodles to a shallow dish, cover with just-boiled water, then let soften for 5 minutes, or prepare according to the package directions.

2. Mix the shrimp with the lime zest. Arrange the mint, cilantro, bean sprouts, carrot sticks, cucumber sticks, and shredded lettuce in separate piles on a tray. Drain the noodles and put into a dish.

3. Pour some just-boiled water into a large, shallow dish, then dip one of the rice wrappers into the water. Keep moving it in the water for 10–15 seconds, until soft and transparent, then lift out, drain well, and place on a cutting board.

4. Arrange a few shrimp in a horizontal line in the center of the rice wrapper, leaving a border of wrapper at either end. Top with some mint leaves and a cilantro sprig, then add a few noodles and bean sprouts. Add some carrot and cucumber, and a little lettuce. Roll up the bottom third of the rice wrapper over the filling, fold in the sides, then roll up tightly to form a log shape. Place on a plate.

5. Repeat with the remaining wrappers until you have 12 rolls.

6. To make the dip, add the lime juice to a small bowl, stir in the tamari, sugar, and Thai fish sauce, then add the chopped chile, garlic, and ginger, and stir.

7. Cut each roll in half and serve immediately with individual bowls of the dipping sauce. If planning to serve later, wrap each roll in plastic wrap and chill in the refrigerator for up to 8 hours.

per roll: 112 cal / 0.4g fat / trace sat fat / 22.2g carbs / 4.3g sugars / 1.3g salt / 1.6g fiber / 5g protein