Best 2 Cold Shrimp And Vegetable Spring Rolls With Cashew Dipping Sauce Recipes

VIETNAMESE SHRIMP ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• Prepare all ingredients before assembling rolls.
• If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
• Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2” to 3” lengths.
• Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
• Remove and dispense of stalks, and thinly slice caps.
• Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
• Season mushrooms with soy sauce and sugar, set aside and let cool.
• Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
• Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
• Fill a shallow casserole dish with warm water.
• Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
• Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
• Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
• Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
• Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
• Continue folding the wrapper over until completely rolled.
• Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
• Slice each roll diagonally in half, to serve.
• Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
• Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
• Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
• Remove from heat, add remaining ingredients and mix well.
• Add as much or as little dried red pepper flakes, according to your preference.
• Correct consistency with a little extra water if necessary.

COLD VEGETARIAN SPRING ROLLS

Steps:

• Combine all dressing ingredients in a large bowl. Add all vegetables and the chopped cilantro. Toss thoroughly. Taste and adjust seasonings as needed. Let set 10-15 minutes for flavors to blend.
• Soak one rice paper at a time in water until softened. Place on clean towel, and put 1/4 to 1/3 cup of the vege mixture about 2" from the lower edge of the rice paper.
• Fold the lower edge up to cover the filling. Fold in the sides, and roll up gently. A pretty touch is to sprinkle the upper half of the rice paper with the whole cilantro leaves prior to completing the wrap - they show through the rice paper and are very decorative. Place on a plate, seam down, and cover with plastic wrap. Repeat with remaining wrappers and filling.
• Serve with a sauce of your choice. Use the same ingredients as the dressing if you like, or experiment with mustard or plum sauce. I like the lighter combinations better with these rolls. Even commercial Chinese salad dressing works in a pinch.