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| 1/4 Tasse | Fish sauce nam pla |
| 2 Esslöffel | green onion thinly sliced |
| 1 1/2 Esslöffel | lime juice fresh |
| 1 Prise | Dried crushed red pepper |
| 2 Teelöffel | olive oil |
| 2 Teelöffel | Ginger fresh, minced |
| 16 | Uncooked medium shrimp, peeled, deveined, halved lengthwise |
| 1/4 Tasse | cilantro chopped, fresh |
| 4 Tasse | water hot |
| 8 | Vietnamese (6-inch-diameter) spring-roll sheets |
| 4 klein | Bibb lettuce leaves, halved |
| 1/2 Tasse | Thin strips green onions |
| 1/2 Tasse | Thin strips seeded peeled cucumber |
| 4 Teelöffel | mint leaves fresh, minced |
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Mix first 4 ingredients in small bowl. Set dipping sauce aside.
Heat oil in medium skillet over medium-high heat. Add ginger; saute until fragrant, about 10 seconds. Add shrimp and cilantro; saute until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.
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