Spring Rolls With Cashew Lime Dipping Sauce Recipes

SPRING ROLLS WITH CASHEW LIME DIPPING SAUCE

Steps:

• Blend all ingredients except water together in a food processor.
• Blend for about 5 minutes, scraping down the sides as needed.
• Then add water and blend until smooth.
• Melt butter or ghee in a large skillet over medium-high heat.
• When the skillet is hot, add the shrimp, one at a time, leaving plenty of space between them. Depending on the size of your skillet, you may need to do this in 2 batches.
• Cook for about 1 minute per side.
• Remove shrimp and set aside to cool.
• Cook rice vermicelli according to the package directions.
• Drain in a colander and rinse with cold water to prevent sticking.
• Slice the shrimp in half lengthwise using a sharp knife.
• Assemble your work station with all the ingredients and a large bowl or plate with warm water (for the rice papers).
• Roll the spring rolls one by one.
• Soak 1 rice paper in warm water for about 30 seconds or until it is soft, yet still holds its shape. It it's too soft it will be very difficult to work with.
• Lay the rice paper on top of a paper towel, then flip the paper towel to place the rice paper down on your work surface. I recommend a plastic cutting board. This way, the inside of the rice paper will be dry enough for the ingredients and the outside will still be a little wet to help you peel it off and roll the roll when you're ready. This is just a method that I made up that works well for me.
• Next, lay your veggies, shrimp, and avocado down in the center of the rice paper.
• Grab the bottom of the rice paper and gently wrap it around the fillings. Make sure you are wrapping it tightly but be careful not to rip the paper.
• While holding the fold you just made in place, fold over the sides (like a burrito).
• Then finish rolling up the roll.
• Place the roll seam side down on a serving dish.
• Repeat with the remaining rolls.