|
|
|
Spring Rolls with Cashew Dipping Sauce
Cummulative Rating
Servings
Makes 24 appetizers.
Difficulty
Involved |
Ingredients
For the springs rolls:
1 lb. large shrimp, shelled & deveined
3/4 cup finely shredded carrots
1/4 cup finely chopped scallions
1 teaspoon rice vinegar
12 6-1/2 inch rounds of rice paper
3/4 cup fresh cilantro leaves
3/4 cup thinly sliced red bell pepper, cut in half
3/4 cup bean sprouts
For the cashew dipping sauce:
1 cup unsalted cashews
1 Tablespoon vegetable oil
3/4 cup plain soy yogurt
3 garlic cloves, minced
1 Tablespoon fresh lime juice
1-1/2 Tablespoons gf soy sauce
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
|
|
Directions
Make the spring rolls:
Bring a medium saucepan of salted water to a boil. Add the shrimp; cook until just cooked through, about 2 minutes. Drain and immediately transfer shrimp to a bowl of ice water. When the shrimp have cooled, cut into 1/4 inch pieces.
In a small bowl toss the carrots and scallions with rice vinegar. Season to taste with salt and freshly ground black pepper.
Fill a small round baking (cake) pan with warm water. Working with 4 sheets of rice paper at a time, immerse them in the water and let stand for about 45 seconds or until very pliable. Carefully arrange the soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping the remaining sheets covered with damp paper towels, put the sheet on a clean, dry work surface. Arrange about 1 tablespoon of cilantro leaves in a horizontal line across the bottom, leaving a 1 inch border on the bottom edge and on each side. Top the cilantro with about 2 tablespoons poached shrimp. Top the shrimp with about 1 tablespoon of the carrot mixture. Lay about 1 tablespoon of peppers on top and finish with about 1 tablespoon of bean sprouts. Roll up filling tightly in sheet, folding in 2 sides of the sheet to completely enclose the filling, and continue rolling.
Make more spring rolls in the same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with the remaining 8 sheets of rice paper and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls.) Spring rolls can be made 6 hours ahead and chilled.
Make the cashew dipping sauce:
In a food processor, blend the cashews with the oil, scraping down sides, until mixture forms a paste. Add the soy yogurt, garlic, lime juice, gf soy sauce, and cayenne pepper. Blend mixture until smooth. Adjust seasonings to taste with salt and freshly ground black pepper.
Just before serving, cut the spring rolls in half diagonally with a serrated knife. Place rolls on a platter, garnish with cilantro and serve with cashew dipping sauce. |
|
|
Tips
|
You can find rice paper sheets at some well-stocked grocery stores in the Asian section or at Asian markets. |
|
|
|
|
ADVERTISEMENT
Casein-Free
All Categories
|
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
