ROLL - SHRIMP SPRING Recipe

12

Ingredients

FOR SESAME DIPPING SAUCE:
12 spring roll wrappers (available in Asian markets and many supermarkets)
24 medium-size cooked shrimp, peeled,
deveined and sliced in half lengthwise
2 C. shredded red or green leaf lettuce
1 1/2 C. shredded carrots
6 scallions, trimmed, sliced lengthwise
4 oz. enoki mushrooms (optional)
3 oz. vermicelli rice noodles,
soaked in boiling water for 10 minutes,
drained
1/4 C. chopped fresh mint
1/4 C. chopped fresh basil
1/4 C. chopped fresh cilantro leaves
1 bunch of chives for garnish
3 T. black sesame seeds
1 C. fried Chinese noodles (available in Asian markets)
1/4 C. toasted sesame seeds
1/4 C. tamari sauce
1/4 C. olive oil
1/4 C. rice vinegar
1 T. chopped ginger
1 tsp. hot chili oil
1 tsp. sugar
1 clove garlic

Preparation

Step 1

1. Soak wrappers one at a time for 30 seconds or until soft. As you use one wrapper, soak the next.

2. Working quickly, place 2 shrimp halves end-to-end in middle of wrapper. Place small amount of remaining ingredients -herbs, lettuce, carrots, scallions, mushrooms and some vermicelli noodles on top, finishing with 2 more shrimp halves. Fold bottom of wrapper over filling, fold in sides and complete the roll. Repeat with
remaining wrappers to make 12 rolls.

3. Cover with damp paper towel until ready to serve.

FOR SESAME DIPPING SAUCE:
Place all ingredients in blender and puree until smooth.

To serve: Decorate with chives as shown and accompany with Sesame Dipping Sauce, black sesame seeds and fried Chinese noodles.