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This product has no significant nutritional value.
MIX shrimp, papaya, water chestnuts, lime juice, lemongrass, ginger and chiles in large bowl.
SPREAD damp towel on work surface. Fill shallow dish with hot water. Dip a rice paper wrapper in hot water to wet completely. Place on damp towel. The rice paper should become soft and pliable immediately.
PLACE a slice of prosciutto on the rice paper wrapper. Place 2 tablespoons of the shrimp filling on bottom third of the rice paper.
FOLD the bottom edge of rice paper over filling. Gently roll the rice paper tightly until it has reached the middle of the wrapper. Fold in both sides of the wrapper. Continue rolling to form a cylinder. Repeat with remaining rice paper wrappers and filling ingredients. Slice spring rolls in half on a diagonal. Serve immediately with Spicy Cucumber Sauce or Cucumber Relish.
Thai Kitchen Tip: Cover prepared spring rolls tightly with plastic wrap as they will harden when left out and exposed to air. Slice rolls in half just before serving. Spring rolls can be made up to 1 day before serving. Cover tightly with plastic wrap and store in refrigerator.