Vietnamese Shrimp Rolls With Cashew Dipping Sauce
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
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
- 1/2 cup mayonnaise (optional)
- 2 teaspoons thai red curry paste (optional)
- 1 teaspoon lime juice (optional)
- 1/2 teaspoon water (optional)
- 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
Recipe
- 1 prepare all ingredients before assembling rolls.
- 2 if using, combine the mayonnaise, thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
- 3 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.
- 4 soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
- 5 remove and dispense of stalks, and thinly slice caps.
- 6 cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
- 7 season mushrooms with soy sauce and sugar, set aside and let cool.
- 8 add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
- 9 place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
- 10 fill a shallow casserole dish with warm water.
- 11 immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
- 12 arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
- 13 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.
- 14 top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
- 15 roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
- 16 continue folding the wrapper over until completely rolled.
- 17 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.
- 18 slice each roll diagonally in half, to serve.
- 19 serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
- 20 cashew dipping sauce: toast the cashew nuts on a cookie sheet in a 400-degree f oven until golden, then chop finely.
- 21 combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
- 22 remove from heat, add remaining ingredients and mix well.
- 23 add as much or as little dried red pepper flakes, according to your preference.
- 24 correct consistency with a little extra water if necessary.
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