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1
In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well.
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2
Sauce may be made 3 days ahead and chilled, covered.
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3
Bring sauce to room temperature before serving.
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4
Stir in coriander.
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5
In a food processor pulse shrimp paste ingredients together until they just form a smooth paste.
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6
Shrimp paste may be made 1 day ahead and chilled, covered.
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7
In a blender blend batter ingredients until smooth.
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8
Transfer to s shallow bowl.
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9
On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you.
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10
Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce.
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11
Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips.
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12
Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander.
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13
Beginning with edge closest to you, roll up nori tightly and trim ends if necessary.
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14
Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner.
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15
Rolls may be assembled 1 day ahead and chilled, covered.
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16
Bring rolls to room temperature before preceeding.
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17
In a deep heavy skillet heat 3 inches oil to 375F.
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18
on a deep-fat thermometer.
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19
Dip 1 roll in batter to coat completely.
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20
Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes.
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21
Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375F.
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22
before adding next roll.
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23
Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.
