Vietnamese Shrimp Rolls

• 1 tablespoon sunflower oil
• 6 scallions, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• fresh ginger, peeled and minced (2-inch piece)
• 3 kaffir lime leaves, shredded
• 12 ounces raw tiger shrimp, peeled
• 2 tablespoons sweet chili sauce
• 2 tablespoons light soy sauce
• 2 limes, juice of
• 1 tablespoon sugar
• 12-34 cup bean sprouts
• 12 medium rice paper, wrappers
• 1 small English cucumber, cut into thin strips
• 14 cup cilantro leaf, for garnish

1. Heat wok until hot; add in oil; then add in the scallions, yellow pepper, ginger, and lime leaves; stir-fry for 1 minute.
2. Toss in the shrimp with the sweet chili sauce, soy sauce, lime juice, and sugar; stir-fry for 2 minutes.
3. Add in the beansprouts; toss until wilted; remove from heat.
4. Fill a heatproof bowl with just boiled water; put 2 rice-paper wrappers on top of one another and soak in the water until they are pliable and opaque, about 20 seconds.
5. Carefully remove, using a slotted spatula, drain for a second, and place flat on a plate.
6. Pat dry a few strips of cucumber and arrange down the center of the double-layered wrapper, followed by 2 teaspoons of the shrimp mixture.
7. Fold over one end to make a base, then roll the wrapper around the filling, leaving the top open.
8. Repeat with the remaining wrappers and shrimp mixture.
9. Serve the rolls sprinkled with cilantro leaves.

sunflower oil, scallions, yellow bell pepper, fresh ginger, lime, shrimp, sweet chili sauce, soy sauce, sugar, bean sprouts, rice paper, cucumber, cilantro leaf

Taken from www.food.com/recipe/vietnamese-shrimp-rolls-236507 (may not work)