Top-ranked recipe named "Cold Shrimp And Vegetable Spring Rolls with Cashew Dippin"
Try this Cold Shrimp And Vegetable Spring Rolls with Cashew Dippin recipe, or contribute your own. "Carrot" and "September 1" are two tags used to describe Cold Shrimp And Vegetable Spring Rolls with Cashew Dippin.
MMMMM--------------------------GARNISH------------------------------- Coriander sprigsMMMMM------------------FOR CASHEW DIPPING SAUCE----------------------- 1 c Unsalted roasted cashews; -(about 1/4 pound) 1 tb Vegetable oil 3/4 c Plain yogurt 2 Garlic cloves; minced 1 tb Fresh lemon juice; or to -taste 1 tb Soy sauce; or to taste Cayenne to taste *available at Asian markets In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces. In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste. Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling. Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled. Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce. To make cashew dipping sauce: In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups. Makes 24 hors doeuvres. Gourmet September 1994
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