Vietnamese Shrimp Rolls with Cashew Dipping Sauce
- Reviews 1
Ready In: 40 mins
Yields: 12 rolls
Ingredients
- 6 dried shiitake mushrooms
- 1 1⁄2 teaspoons soy sauce
- 1⁄2 teaspoon sugar
- 1 cup rice vermicelli
- 1⁄4 cup finely sliced green onion
- 1 teaspoon rice wine vinegar
- salt
- pepper
- 8 ounces baby shrimp, cooked and diced
- 1⁄2 cup shredded carrot
- 1⁄4 cup fresh cilantro leaves, chopped
- 1⁄4 cup fresh mint leaves, chopped
- 1⁄2 cup alfalfa sprout
- 1⁄2 cup finely shredded lettuce
- 12 round rice paper sheets
Red Curry Mayonnaise
- 1⁄2 cup mayonnaise (optional)
- 2 teaspoons Thai red curry paste (optional)
- 1 teaspoon lime juice (optional)
- 1⁄2 teaspoon water (optional)
Cashew Dipping Sauce
- 2 tablespoons sugar
- 3⁄4 cup water
- 1 cup cashews, unsalted
- 1 tablespoon creamy peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons ginger, fresh,minced
- 3 tablespoons soy sauce
- 1 -3 teaspoon red pepper flakes, according to taste
- salt and pepper
Directions
- 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.
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