Cold Shrimp and Vegetable Spring Rolls with Cashew Dipping Sauce

1. 1

   In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain.

2. 2

   Let shrimp cool and cut into 1/4-inch pieces.

3. 3

   In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.

4. 4

   Fill a small shallow baking pan or cake pan with warm water.

5. 5

   Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.

6. 6

   Carefully arrange soaked sheets in a single layer on paper towels to drain.

7. 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.

8. 8

   Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture.

9. 9

   Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture.

10. 10

    Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.

11. 11

    Make more spring rolls in same manner with remaining 3 soaked sheets.

12. 12

    Transfer assembled rolls to a tray and cover with dampened paper towels.

13. 13

    Repeat procedure with remaining 8 rice paper sheets and filling ingredients.

14. 14

    Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls).

15. 15

    Spring rolls may be made 6 hours ahead and chilled.

16. 16

    Just before serving, with a serrated knife cut spring rolls in half diagonally.

17. 17

    Arrange spring rolls on a platter and garnish with coriander sprigs.

18. 18

    Serve spring rolls with cashew dipping sauce.

19. 19

    In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste.

20. 20

    Add remaining ingredients and salt and pepper to taste and blend until smooth.

21. 21

    Dipping sauce may be made 4 days ahead and kept chilled, covered.

22. 22

    Return dipping sauce to room temperature before serving.

* Per serving · 4 servings · Values may vary.