shrimp spring rolls

These are similar to the fresh - not fried - spring rolls one finds on the menu at Vietnamese restaurants. The rice wrappers may be difficult to find in some locales; a somewhat unorthodox substitute can be fresh tortilla bread The appetizers can then served as 'roll ups' or 'wraps'. (The use of a curried mayonnaise is my own personal touch but can be left out for a more authentic recipe.)

Makes about 1 dozen

6 Shiitake mushrooms
1 Cup Bean thread noodles
1/4 Cup Scallion greens, minced
1 tsp Rice wine vinegar
Salt
Pepper
1/2 lb 'Cocktail' shrimp, diced
1/2 Cup Carrot, shredded
1/2 Cup Fresh cilantro leaves
1/2 Cup Alfalfa sprouts
1/2 Cup Lettuce, finely chopped
12 Rice wrapper rounds
 
CURRIED MAYONNAISE
1/2 Cup Mayonnaise
1 tsp Lime juice
1/4 tsp Water
2 tsp Thai red curry paste

Combine the mayonnaise (or salad dressing) with 1 Tbs Thai red curry paste. lime juice & water. Mix well until thoroughly blended. Refrigerate until needed.

Soak the dried shiitake mushrooms in warm water for 30 minutes. Drain, pat dry and trim stalks from caps. Julienne the caps; set aside.

Soak the bean thread noodles in water for 30 minutes. Drain and set aside until needed.

To 1/4 Cup minced scallion greens, add rice wine vinegar, salt and pepper to taste. Set aside.

Chop the cilantro leaves. Place on plate alongside the measures of diced shrimp, shredded carrot, alfalfa sprouts and lettuce.

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 toweling to drain but keep moist by placing a damp paper towel atop each wrapper quartet.

Working one wrapper at a time, spread 1 Tbs of mayo/red curry blend thinly with knife over lower 1/3rd of rice wrapper. On half the spread, place layers of noodles, shrimp, mushrooms, scallion greens, carrot, cilantro, 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 plate; cover with damp paper towel to keep spring rolls from becoming dry before serving.

Serve with a cashew dipping sauce.