Cold Shrimp and Vegetable Spring Rolls with Cashew Dipping Sauce Recipe

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Cold Shrimp and Vegetable Spring Rolls with Cashew Dipping Sauce
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Ingredients
16
Count
Nutrition
98
Calories
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Ingredients:

Directions:

  1. In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
  2. In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
  3. Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
  4. Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
  5. Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
  6. To make cashew dipping sauce: In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 98.39 Kcal (412 kJ)
Calories from fat 59.2 Kcal
% Daily Value*
Total Fat 6.58g 10%
Cholesterol 11.95mg 4%
Sodium 265.51mg 11%
Potassium 80.48mg 2%
Total Carbs 7.95g 3%
Sugars 0.9g 4%
Dietary Fiber 0.55g 2%
Protein 2.68g 5%
Vitamin C 1.1mg 2%
Iron 0.5mg 3%
Calcium 20.8mg 2%
Amount Per 100 g
Calories 234.4 Kcal (981 kJ)
Calories from fat 141.03 Kcal
% Daily Value*
Total Fat 15.67g 10%
Cholesterol 28.48mg 4%
Sodium 632.54mg 11%
Potassium 191.74mg 2%
Total Carbs 18.95g 3%
Sugars 2.14g 4%
Dietary Fiber 1.3g 2%
Protein 6.38g 5%
Vitamin C 2.7mg 2%
Vitamin A 0.1mg 1%
Iron 1.3mg 3%
Calcium 49.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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