Vietnamese Spring Rolls

Description

 * Makes 8 spring rolls

Strawberry dipping sauce

 * ½ 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
 * ½ teaspoon chile flakes

Spring rolls

 * ¾ pound cooked shelled shrimp
 * ¾ teaspoon seasoned rice vinegar
 * 8 spring roll wrappers
 * 16 mint leaves
 * 16 cilantro sprigs
 * ¾ cup (about 3 ounces) quartered stemmed California strawberries
 * 1 cup peeled, seeded cucumber cut into 2 x ¼ x ⅛-inch strips

Strawberry dipping sauce

 * 1) In blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth.
 * 2) Add chile flakes; blend until chile flakes are mixed in but still visible.

Spring rolls

 * 1) In bowl, toss shrimp with vinegar; set aside.
 * 2) Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water.
 * 3) Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper.
 * 4) Fold bottom over filling, fold in sides and roll up into tight cylinder.
 * 5) Repeat with remaining ingredients to make 8 rolls.
 * 6) Serve each roll with 1 tablespoon strawberry dipping sauce.

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.