Fresh Vietnamese Spring Rolls

with Pea Shoots, Shrimp and Ponzu Sauce
Pea sprouts add a delightful twist to these light and healthful treats. If pea shoots are
unavailable, use thinly sliced snow peas instead.

Fresh & Seasonal Ingredients:
1 lime, peeled and separated into segments
1 TABLEspoon low-sodium soy sauce
1 teaspoon Asian fish sauce, optional*
1/2 pound fresh pea shoots, washed & spun or patted dry
1 red pepper, seeded and cut in thin strips lengthwise
1 large carrot, shredded
4 TABLEspoons cilantro leaves
4 TABLEspoons thinly sliced basil leaves

Fridge & Pantry Items
8 jumbo shrimp, peeled & deveined, steamed & cut in half lengthwise
1teaspoon honey
Salt and freshly ground black pepper
8 rice paper wrappers (6-8 inch)*

In a medium bowl, combine lime segments, soy sauce and honey; mix together with a fork,
breaking up lime segments. Add pea sprouts and salt and pepper to taste and toss.

Dip rice papers in warm water and line up on a clean counter or work surface until pliable
(approximately 1-2 minutes).

To assemble: On each rice paper, place pea sprout mixture on bottom 1/3 of rice paper. Place two halves of shrimp along the top edge of the mixture; place shredded carrots, two red pepper strips, some cilantro and basil in rows above the shrimp until about 1/2 way up the rice paper. Bring the bottom of the wrapper up over the pea sprouts; roll gently but tightly until completely rolled. Place the spring roll seam-side down on a cutting board.

Allow to sit for 2 to 3 minutes before serving to allow the roll to tighten up slightly around the filling.

To serve: Cut rolls in half on a diagonal, serve with Ponzu dipping sauce (recipe follows).

Ponzu Dipping Sauce
Fresh citrus juice is critical to this refreshing sauce
1/2 lime, juiced
1/2 lemon, juiced
1 teaspoon sugar
1 teaspoon Asian fish sauce* (or substitute w/ 1 teaspoon soy sauce)
1 small dried hot red pepper, crushed (or 1 tsp. ground cayenne pepper), optional
2 TABLEspoons mirin* (sweet Asian cooking wine)
1 TABLEspoon fresh-squeezed orange juice
11/2 teaspoons dark soy sauce*

Combine ingredients and mix well.

Divide into small dipping bowls.

Serves 8 as an appetizer
*available in the Asian section of most grocery stores