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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.
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