SHRIMP SPRING ROLLS WITH THAI CASHEW SAUCE

Ingredients

  • FOR THE ROLLS:
  • 10 to 12 (16-20 count)
  • 8 sheets rice paper
  • 1 can coconut milk
  • kosher salt
  • 1 C water
  • 1/2 package vermicelli rice noodles
  • 1/2 C matchstick carrots
  • 1/2 C clover sprouts
  • 1 large jalapeno, thinly sliced
  • 1/2 C red cabbage, thinly sliced
  • 24 fresh spinach leaves
  • FOR THE THAI CASHEW SAUCE:
  • 1/2 C Trader Joe's Cashew Butter
  • 2 garlic cloves, grated
  • 2 tsp ginger, grated or tube
  • 2 tsp chili garlic sauce
  • 1 tsp brown sugar
  • 1 TBLS rice wine vinegar
  • 2 TBLS soy sauce
  • juice and zest of one lime
  • 1 to 2 TBLS water
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FRESH…the best word I can describe these Shrimp Spring Rolls…and this sauce…the perfect touch. I decided on a cashew sauce because I have a secret love affair with cashews…if you enjoy peanuts…feel free to substitute!

The combination of ingredients I used in these rolls worked perfectly together…feel free to include your own favs…get creative! Grab your super fresh NC shrimp at The Carolina Meat & Fish Co. and let’s get rolling.

Speaking of rolling…rice paper is not that easy to work with…it will take a lot of patience…mess one up…throw it away…there is plenty in the package for practicing. The key is just to soak the paper enough for it to become pliable…do NOT oversoak or the paper will melt! A good gauge is about 15 to 20 seconds. Have a damp cloth or paper towel ready to lay the rice paper on, so that it does not stick to anything as you are filling and rolling. To be honest…rice paper is a bitch…there I said it…I still encourage you to give it a go…these rolls are worth the effort!

In a saucepan, heat to just under a boil, one can of coconut milk, 1/2 cup of water and a few dashes of salt. Drop shrimp and allow to poach. As soon as they turn pink and are no longer translucent, remove and set aside to cool.

Remove the pot with the poaching liquid from the heat. Add in the remaining 1/2 cup of water. Place the vermicelli rice noodles in the liquid, separate and allow to soak for about 15 minutes or until tender.

In a bowl, mix well all of the ingredients for the sauce, except for the water. The sauce will be rather thick at this point. Start adding the water a little bit at a time until it reaches the perfect consistency. You may or may not use the entire two tablespoons.

Remove the tails from the shrimp…cut the shrimp in half (longways), drain the pasta and prepare the rest of the filling for the rolls.

In a bowl, large enough to fit the rice paper, fill with water. Take one sheet of rice paper and soak in the water for about 15 to 20 seconds. Have a damp cloth or paper towel ready. Note, this may take a few tries to get it just right…don’t give up! Place the soaked rice paper on the damp towel.

You are now ready to start filling! Lay down a few fresh spinach leaves…start building from there with the noodles, sprouts, carrots, cabbage, and jalapenos.

Pull the edge of the rice paper over the filling…make one tight fold and fold in the edges.

Now that you made the first roll, layer three pieces of the shrimp on top of the first fold. Continually rolling tightly until you have formed a perfect roll. Believe me…the more you do…the tighter your rolls will become…just takes practice!

That’s it…finish making the rest of the rolls and serve with the Thai cashew sauce and a side of Sweet Chili Sauce (optional). ENJOY! This would be a great activity with the kids!

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