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1
In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain.
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2
Let shrimp cool and cut into 1/4-inch pieces.
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3
In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
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4
Fill a small shallow baking pan or cake pan with warm water.
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5
Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.
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6
Carefully arrange soaked sheets in a single layer on paper towels to drain.
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7
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.
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8
Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture.
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9
Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture.
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10
Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
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11
Make more spring rolls in same manner with remaining 3 soaked sheets.
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12
Transfer assembled rolls to a tray and cover with dampened paper towels.
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13
Repeat procedure with remaining 8 rice paper sheets and filling ingredients.
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14
Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls).
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15
Spring rolls may be made 6 hours ahead and chilled.
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16
Just before serving, with a serrated knife cut spring rolls in half diagonally.
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17
Arrange spring rolls on a platter and garnish with coriander sprigs.
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18
Serve spring rolls with cashew dipping sauce.
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19
In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste.
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20
Add remaining ingredients and salt and pepper to taste and blend until smooth.
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21
Dipping sauce may be made 4 days ahead and kept chilled, covered.
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22
Return dipping sauce to room temperature before serving.
