Shrimp Spring Rolls

Recipe Ingredients

6		Shiitake mushrooms
1 cup	160g / 5.6oz	Bean thread noodles
1/4 cup	23g / 0.8oz	Scallion greens - minced
1 teaspoon	5ml	Rice wine vinegar
		Salt
		Pepper
1/2 lb	227g / 8oz	'cocktail' shrimp - diced
1/2 cup	55g / 1.9oz	Carrot - shredded
1/2 cup	8g / 0.3oz	Fresh cilantro leaves
1/2 cup	118ml	Alfalfa sprouts
1/2 cup	73g / 2.6oz	Lettuce - finely chopped
12		Rice wrapper rounds
		Curried Mayonnaise
1/2 cup	118ml	Mayonnaise
1 teaspoon	5ml	Lime juice
1/4 teaspoon	1.3ml	Water
2 teaspoons	10ml	Thai red curry paste

Recipe Instructions

Combine the mayonnaise (or salad dressing) with 1 Tbs Thai red curry paste. lime juice & water. Mix well until thoroughly blended. Refrigerate until needed.

Soak the dried shiitake mushrooms in warm water for 30 minutes. Drain, pat dry and trim stalks from caps. Julienne the caps; set aside.

Soak the bean thread noodles in water for 30 minutes. Drain and set aside until needed.

To 1/4 cup minced scallion greens, add rice wine vinegar, salt and pepper to taste. Set aside.

Chop the cilantro leaves. Place on plate alongside the measures of diced shrimp, shredded carrot, alfalfa sprouts and lettuce.

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 toweling to drain but keep moist by placing a damp paper towel atop each wrapper quartet.

Working one wrapper at a time, spread 1 Tbs of mayo/red curry blend thinly with knife over lower 1/3rd of rice wrapper. On half the spread, place layers of noodles, shrimp, mushrooms, scallion greens, carrot, cilantro, 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 plate; cover with damp paper towel.

Serve with a cashew dipping sauce.

Note: These are similar to the fresh-- not fried-- spring rolls one finds on the menu at Vietnamese restaurants. The rice wrappers may be difficult to find in some locales; fresh tortilla bread can be substituted and the appetizers then served as 'roll ups' or 'wraps'. )The use of a curried mayonnaise is my own personal touch and can be left out for a more authentic recipe.)

Makes 1 dozen

Source:
Taste of Home Magazine, Dec/Jan '94, p. 18

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