Ingredients
-
6
-
1 1/2
-
1/2
-
1
-
1/4
-
1
-
-
-
8
-
1/2
-
1/4
-
1/4
-
1/2
-
1/2
-
12
Directions
Vietnamese Shrimp Rolls with Cashew Dipping Sauce, Deliciously fresh and healthy, and served with a tangy cashew dipping sauce, or Hoisin sauce if you prefer, these Vietnamese shrimp rolls make a lovely appetiser , This was truly outstanding! As I’m not a seafood person, I poached a small chicken breast, tore it into shreds and tossed it with the soy, sugar and rice vinegar I then just laid everything out and we helped outselved to whatver combination we fancied! The red curry mayo is awesome to add a nice kick to the rolls The cashew dipping sauce is the star of this recipe though; I made it the night before and couldn’t stop eating it with a spoon! Totally addictive and wonderful We loved it so much we ended up spooning it on the inside of our rolls before rolling, as you get more that way than through dipping! This is just so perfect for a hot Aussie night – thanks so much Daydream!, Deliciously fresh and healthy, and served with a tangy cashew dipping sauce, or Hoisin sauce if you prefer, these Vietnamese shrimp rolls make a lovely appetiser
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Steps
|
1
Done
|
Prepare All Ingredients Before Assembling Rolls. |
|
2
Done
|
If Using, Combine the Mayonnaise, Thai Red Curry Paste, Lime Juice and Water, Mix Well Until Thoroughly Blended and Refrigerate Until Needed. |
|
3
Done
|
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
Done
|
Soak the Dried Shiitake Mushrooms in Warm Water For 30 Minutes Until Reconstituted, Then Drain, Reserving Cup Soaking Liquid. |
|
5
Done
|
Remove and Dispense of Stalks, and Thinly Slice Caps. |
|
6
Done
|
Cook Shiitake in Reserved Liquid Until Mushrooms Are Tender and Liquid Evaporates. |
|
7
Done
|
Season Mushrooms With Soy Sauce and Sugar, Set Aside and Let Cool. |
|
8
Done
|
Add the Rice Wine Vinegar, and Salt and Pepper to Taste, to the Green Onions, Mix Well and Set Aside. |
|
9
Done
|
Place All Ingredients, Including the Shrimp, Shredded Carrot, Cilantro, Mint, Alfalfa Sprouts and Lettuce in Separate Piles on Your Work Surface. |
|
10
Done
|
Fill a Shallow Casserole Dish With Warm Water. |
|
11
Done
|
Immerse Rice Wrappers, Four at a Time, Into the Water Until Pliable (about 45 Seconds). |
|
12
Done
|
Arrange Wrappers on Paper Towelling to Drain, but Keep Moist by Placing a Damp Paper Towel Over Each Wrapper. |
|
13
Done
|
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
Done
|
Top With Thin Layers of Noodles, Shrimp, Mushrooms, Green Onions, Carrot, Cilantro, Mint, Alfalfa and Lettuce. |
|
15
Done
|
Roll the Rice Wrapper Over Once, Tightly, from Bottom, Then Fold in the Two Sides to Completely Enclose the Filling. |
