Vietnamese Shrimp Rolls with Cashew Dipping Sauce Recipe

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Vietnamese Shrimp Rolls with Cashew Dipping Sauce
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Ingredients
29
Count
Nutrition
480
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Prepare all ingredients before assembling rolls.
  2. If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
  3. 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.
  4. Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving 3/4 cup soaking liquid.
  5. Remove and dispense of stalks, and thinly slice caps.
  6. Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
  7. Season mushrooms with soy sauce and sugar, set aside and let cool.
  8. Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
  9. Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
  10. Fill a shallow casserole dish with warm water.
  11. Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
  12. Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
  13. Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
  14. Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
  15. Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
  16. Continue folding the wrapper over until completely rolled.
  17. Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
  18. Slice each roll diagonally in half, to serve.
  19. Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
  20. Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
  21. Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
  22. Remove from heat, add remaining ingredients and mix well.
  23. Add as much or as little dried red pepper flakes, according to your preference.
  24. Correct consistency with a little extra water if necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.06 Kcal (2010 kJ)
Calories from fat 254.96 Kcal
% Daily Value*
Total Fat 28.33g 44%
Cholesterol 44.88mg 15%
Sodium 666.01mg 28%
Potassium 425.1mg 9%
Total Carbs 44.03g 15%
Sugars 6.84g 27%
Dietary Fiber 2.9g 12%
Protein 15.08g 30%
Vitamin C 6.2mg 10%
Vitamin A 0.4mg 15%
Iron 47.1mg 261%
Calcium 58mg 6%
Amount Per 100 g
Calories 284.13 Kcal (1190 kJ)
Calories from fat 150.9 Kcal
% Daily Value*
Total Fat 16.77g 44%
Cholesterol 26.56mg 15%
Sodium 394.19mg 28%
Potassium 251.6mg 9%
Total Carbs 26.06g 15%
Sugars 4.05g 27%
Dietary Fiber 1.72g 12%
Protein 8.92g 30%
Vitamin C 3.7mg 10%
Vitamin A 0.3mg 15%
Iron 27.8mg 261%
Calcium 34.3mg 6%

* 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

  • 11.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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