SHRIMP SPRING ROLLS

INGREDIENTS:

SPRING ROLLS

• 6 ounces thin rice noodles or mung bean noodles

• 10 jumbo shrimp 

• 10 round rice paper wrappers

• 10 Boston lettuce leaves, thick stem ends removed, cut in half

• 1 large avocado, cut in half, pitted, scooped and sliced

• 1/2 cup bell pepper, julienned 

• 1 cup carrot, shredded 

• 1 cup cucumber,  julienned

• 20 basil leaves

• ½ cup cilantro leaves, lightly packed

CASHEW-CARROT DIPPING SAUCE

• 1 tablespoon toasted sesame oil

• 1 tablespoon sriracha sauce

• 1/3 cup MNMLST Carrot Soup

• 2 tablespoon cashew butter

• 2 tablespoon gluten-free tamari

• 1 tablespoon raw honey

• 2 tablespoon rice vinegar

• Garnish: crushed roasted cashews, everything bagel seasoning

INSTRUCTIONS:

1. Mix all of the ingredients for the dipping sauce together in a mixing bowl and set aside.

2. In a medium pot, bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water, refrigerate until ready to use. Do not discard water.

3. Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.

4. Immediately remove the shrimp from the water, drain and cool in the refrigerator.

5. Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.

6. Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.

7. Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.

8. Remove, shaking off excess water and lay flat on the damp cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.

9. Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoons of noodles, 1 tablespoon of carrots, 1 tablespoon of cucumber, a few slices of avocado and a few pieces of julienned bell peppers.

10. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.

11. Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.

12. Repeat with remaining wrappers. Store with seam side down. Serve immediately with the carrot-cashew dipping sauce.