Vietnamese Shrimp Rolls with Cashew Dipping Sauce

Recipe by Daydream
READY IN: 40mins
YIELD: 12 rolls




  • 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.