Cold Shrimp And Vegetable Spring Rolls With Cashew Dippin
| 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 | t | 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 | T | Vegetable oil |
| 3/4 | c | Plain yogurt |
| 2 | Garlic cloves, minced | |
| 1 | T | Fresh lemon juice, or to |
| taste | ||
| 1 | T | Soy sauce, or to taste |
| Cayenne to taste |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1815
Calories From Fat: 772
Total Fat: 90.8g
Cholesterol: 582.6mg
Sodium: 3454.5mg
Potassium: 6820.1mg
Carbohydrates: 252.3g
Fiber: 169.4g
Sugar: 18.6g
Protein: 125g