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Vietnamese Shrimp Rolls with Cashew Dipping Sauce

Vietnamese Shrimp Rolls with Cashew Dipping Sauce Recipe

Deliciously fresh and healthy, and served with a tangy cashew dipping sauce, or Hoisin sauce if you prefer, these Vietnamese shrimp rolls make a lovely appetiser.
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Prep Time 30 mins
Cook Time 10 mins
Course Appetizer
Cuisine Vietnamese
Servings 12 rolls
Calories 116.9 kcal

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

Instructions
 

  • 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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Nutrition

Serving: 837gCalories: 116.9kcalCarbohydrates: 9.5gProtein: 7gFat: 6.3gSaturated Fat: 1.3gCholesterol: 36.8mgSodium: 420mgFiber: 1.1gSugar: 3.8g
Keyword < 60 Mins, Asian, Vegetable, Vietnamese
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