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Shrimp spring rolls with tangy citrus sauce
Preparation time: 15 minutes
4 eight-inch circular spring roll skins
In a large pie pan or shallow casserole dish, place 1 spring roll skin so it lies flat. Pour in enough warm water to cover the skin by at least 1/2 inch. Allow it to soften about 2 minutes. Carefully transfer the skin, allowing excess water to drip off, to a serving plate. Repeat with each skin.
Fill a 2-quart saucepan three-quarters full of water, place over medium heat, and bring to a boil. Add the rice sticks and cook approximately 3–5 minutes until softened. Drain well and allow to cool. Peel cucumber and cut off 1/2 inch from each end. Cut cucumber in half horizontally. Cut each half lengthwise into strips, about 1/2 inch thick; you will need 16 cucumber strips total for the rolls. (Store any extra cucumber in refrigerator if desired or discard.) Cut each shrimp in half, lengthwise, and set aside. Remove root end from green onions with a sharp knife. Cut a 4-inch segment from the white part of each onion, and split in half lengthwise. Combine all sauce ingredients in a small bowl and mix with a fork or small whisk.
To make the spring rolls, start by placing approximately 1/4 cup drained rice sticks in a column in the center of each skin. Place 2 pieces of cut cucumber on either side of the rice sticks (4 pieces total per skin). Top rice sticks with 4 halves of shrimp, equally spaced, and top with half an onion segment and 2 sprigs of fresh cilantro. Beginning at one edge, parallel to the column of filling, fold the skin over the column. Fold the top and bottom of the skin toward the middle to enclose the filling. Roll from the center toward the final edge of the skin, using your fingers to center the filling as you roll. Serve immediately at room temperature, or chill if desired. Serve with dipping sauce.
Yield: 4 servings
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