Saturday, April 3, 2010

California Spring Rolls

When James and I lived in Belgium we ate at this Vietnamese Restaurant fairly often. One of my favorite things on the menu was a cold shrimp roll. Since then I have been wanting to try making some myself. So when I was at my parents house in February and I flipped through one of the Pampered Chef's cook books and found this recipe I knew I had to have the cookbook. I have finally gotten around to making them and they were amazing!!! The hardest part was cutting the carrots and cucumbers up thinly. I do not like wasabi so I left that part out. But if you like it I am sure they would be fine in it too.

California Spring Rolls

Sauce: 1/2 c. mayonnaise

2 T. rice vinegar

2 T. chopped fresh cilantro

4 t. wasabi paste

1 t. sesame oil

Spring rolls:

1 lb. cooked shrimp, peeled and deveined, tails removed, coarsely chopped

1/4 t. salt

2 large carrots, peeled

1 medium cucumber

2 avocados

12 (8in)rice wrappers

1 c. water

Combine sauce ingredients in a small bowl; whisk until blended. Reserve 1/4 c. of the sauce for the shrimp. Cover remaining sauce; refigerate until ready to serve. Coarsely chop shrimp. Combine shrimp, reserved sauce and salt in a bowl; mix well. Cut carrots and cucumber into long julienne strips. Peel and slice avocados into 24 slices.

To assemble spring rolls, moisten both sides of one rice wrapper with water using a pastery brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. of edges. Top with 1/4 c. of the shrimp mixture and two avocado slices. Fold sides of wrapper towards center; roll up tightly. Repeat with remaining wrappers, veggies and shrimp. If desired cut

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Megan Raines said...

Hi Catherine those look delicious. I love fresh Vietnamese spring rolls too. I can't wait to see more of your creations!

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