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.

VIETNAMESE SHRIMP ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• Prepare all ingredients before assembling rolls.
• If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
• Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2” to 3” lengths.
• Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
• Remove and dispense of stalks, and thinly slice caps.
• Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
• Season mushrooms with soy sauce and sugar, set aside and let cool.
• Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
• Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
• 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 towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
• Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
• Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, 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 a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
• Slice each roll diagonally in half, to serve.
• Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
• Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
• Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
• Remove from heat, add remaining ingredients and mix well.
• Add as much or as little dried red pepper flakes, according to your preference.
• Correct consistency with a little extra water if necessary.