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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 ¾ 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shiitake mushroom	6			-	-	-	-
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
rice vermicelli	1	cup		733.0931	155.8282	21.2781	2.7976
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834
rice wine vinegar	1	teaspoon		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
baby shrimp	8	ounces	cooked diced	201.7333	0.0	44.88	1.1333
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
mint leaf	1/4	cup	chopped	201.7333	0.0	44.88	1.1333
alfalfa sprout	1/2	cup		201.7333	0.0	44.88	1.1333
lettuce	1/2	cup	shredded	2.7	0.5166	0.2448	0.027000000000000003
rice paper	12		round	201.7333	0.0	44.88	1.1333
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
thai red curry paste	2	teaspoons		201.7333	0.0	44.88	1.1333
lime juice	1	teaspoon		3.7812	1.2735	0.0635	0.0106
water	1/2	teaspoon		0.0	0.0	0.0	0.0
sugar	2	tablespoons		9.177	2.2954	0.0	0.0
water	3/4	cup		0.0	0.0	0.0	0.0
cashew	1	cup	unsalted	-	-	-	-
creamy peanut butter	1	tablespoon		97.28	2.72	3.9152	8.6672
rice wine vinegar	1	tablespoon		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
soy sauce	3	tablespoons		12.72	1.1832	1.9536	0.1368
red pepper flake	1 -3	teaspoon		201.7333	0.0	44.88	1.1333
salt pepper				201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.