Best Cold Shrimp And Vegetable Spring Rolls With Cashew Dipping Sauce Recipes

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• 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.

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

Steps:

• Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
• Combine all ingredients in a small bowl.
• Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.