Ingredients

• 1 tablespoon peanut oil
• 2 tablespoons fresh ginger, julienned
• 5 large (mild) red chile peppers, seeded and julienned
• 2 kaffir-lime leaves, julienned
• 10 ounces large shrimp, peeled and deveined
• 4 scallions, white and pale-green parts, julienned
• 2 seedless English cucumbers, julienned
• 1/3 cup shredded fresh mint
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon Asian fish sauce
• 12 medium rice-paper wrappers
• Soy sauce store bought, for dipping
• Sweet chili sauce store bought, for dipping

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Instructions

1. Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp, about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3 minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce.
2. Place a rice paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over 1 end to make a base. Roll over 1 side, then the second side, and then roll up from the base to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping.