| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Large shrimp; (about 15), shelled |
|
|
; and deveined |
| 3/4 |
c |
Finely shredded carrot |
| 1/4 |
c |
Finely chopped scallion greens |
| 1 |
ts |
Rice vinegar; or to taste |
|
|
Twelve; (6 1/2-inch) rounds |
|
|
; of rice paper* |
| 3/4 |
c |
Fresh coriander leaves |
| 3/4 |
c |
Finely shredded Bibb lettuce |
| 3/4 |
c |
Alfalfa sprouts |
|
|
Coriander sprigs |
| 1 |
c |
Unsalted roasted cashews; (about 1/4 pound) |
| 1 |
tb |
Vegetable oil |
| 3/4 |
c |
Plain yogurt |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Fresh lemon juice; or to taste |
| 1 |
tb |
Soy sauce; or to taste |
|
|
Cayenne to taste |
INSTRUCTIONS
GARNISH
FOR CASHEW DIPPING SAUCE
*available at Asian markets
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.
Makes 24 hors d'oeuvres.
Gourmet September 1994
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