Shrimp Spring Rolls
The key is to prepare everything in advance and assemble just before serving. Serve with our sweet orange dipping sauce.
- 6 spring roll skins (Banh Trang brand)
- 12 med. shrimp cooked, peeled and deveined
- fresh cilantro leaves
- 1 carrot grated
- 1 cucumber peeled, seeded and cut into matchsticks
- 1/4 lb. cellophane noodles cooked and cooled***
- 1 avocado slices, tossed w/ lime juice to prevent browning
- fresh basil leaves
- ORANGE DIPPING SAUCE:
- 1/4 c. soy sauce
- 5 T. orange marmalade
- 2 T. rice vinegar
- 1 T. scallions thinly sliced
- 1 T. cilantro chopped
- Prepare all vegetables and arrange in an assembly line. Meanwhile, cook noodles according to package directions, drain and cool.
- Pour hot water into a pie plate. Completely submerge one skin at a time in the water, let it sit for about a minute, then remove to a cutting board. Dab with a paper towel to remove excess moisture.
- Starting at the end closest to you, make a row from left to right, alternating two shrimp with cilantro leaves. Top with grated carrot, followed by slices of the cucumber, then some noodles, finally the avocado slices and finish with a leaf of basil.
- Roll the skin, again from the end closest to you. Half way, begin to bring in the edges of the roll to make a secure package. Roll it as tight as you can, being careful to not break the delicate skin. Cut in half at an angle and serve with dipping sauce. You can do these in advance and cover with a damp paper towel. But, they’re best when consumed right away.
- DIPPING SAUCE: In a medium bowl, whisk together soy sauce, marmalade or preserves, and rice vinegar. Stir in scallions and cilantro, set aside.
- Cook's Note: Experiment with different vegetables such as radish and bean sprouts or thin strips of cooked chicken or pork. The key is cutting things in advance into thin strips.
***Cooked Soba or Udon noodles work well too. After cooking and cooling the noodles, toss with thin strips of scallions and a couple tablespoons of soy sauce.