COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE
Categories Food Processor Dairy Nut Shellfish Vegetable Appetizer Cocktail Party Yogurt Cashew Shrimp Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 18
Steps:
- In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
- In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
- Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
- Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
- Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
- To make cashew dipping sauce:
- In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.
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Kirabo Mariamjamal
[email protected]I would not recommend this recipe.
Gurasees Singh
[email protected]These spring rolls are way too expensive. I can get them for half the price at my local restaurant.
Surjo Vi
[email protected]I'm not a fan of the cashew dipping sauce. It's too sweet for my taste.
Movie lover 1
[email protected]These spring rolls are a bit bland. I think I'll add some more spices next time.
Godfrey Nyoni
[email protected]The spring rolls fell apart a bit when I was trying to roll them, but they still tasted great.
Reyan Khan
[email protected]I had a hard time finding rice paper wrappers, but I was able to find them at an Asian grocery store.
Ibrahim Akida
[email protected]These spring rolls are a bit time-consuming to make, but they're definitely worth the effort.
OP Iqra
[email protected]The cashew dipping sauce is so easy to make and it's so delicious. I could eat it with just about anything.
Bluzus29
[email protected]I love that this recipe uses fresh vegetables. It makes the spring rolls so much more flavorful.
SR Gaming
[email protected]These spring rolls are so refreshing and light. They're perfect for a summer party or potluck.
Dean James
[email protected]The flavors in this dish are amazing! The cashew dipping sauce is the perfect complement to the shrimp and vegetables.
Salamatu Kargbo
[email protected]I've been making these spring rolls for years and they're always a crowd-pleaser. The vegetables stay crisp and the shrimp is cooked perfectly.
Miguel Van coppenhagen
[email protected]These spring rolls were a hit at my last party! The cashew dipping sauce is addictive.