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.