Vietnamese Shrimp Rolls With Cashew Dipping Sauce

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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

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Prepare all ingredients before assembling rolls.

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If using , combine the mayonnaise , thai red curry paste , lime juice and water , mix well until thoroughly blended and refrigerate until needed.

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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.

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Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted , then drain , reserving cup soaking liquid.

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Remove and dispense of stalks , and thinly slice caps.

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Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.

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Season mushrooms with soy sauce and sugar , set aside and let cool.

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Add the rice wine vinegar , and salt and pepper to taste , to the green onions , mix well and set aside.

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Place all ingredients , including the shrimp , shredded carrot , cilantro , mint , alfalfa sprouts and lettuce in separate piles on your work surface.

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Fill a shallow casserole dish with warm water.

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Immerse rice w.

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Ingredients

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dried shiitake mushrooms, soy sauce, sugar, rice vermicelli, green onion, rice wine vinegar, salt, pepper, baby shrimp, carrot, fresh cilantro leaves, fresh mint leaves, alfalfa sprout, lettuce, round rice paper sheets, mayonnaise, thai red curry paste, lime juice, water, cashews, creamy peanut butter, fresh lime juice, ginger, red pepper flakes, salt and pepper