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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Spring Rolls w/Tangy Citrus Sauce   
    Categories: Seafood, Herbs, Squash, Appetisers, Citrus   
         Yield: 4 Servings   
       
         4    (8") circular spring roll   
              - skins   
              Warm water   
         2 oz Rice sticks   
         1 sm (6") cucumber   
         8 sm (U-50) shrimp; cooked,   
              - peeled   
         2    Green onions   
              Handful of fresh cilantro   
              - sprigs   
       1/4 c  Prepared duck sauce   
         1 ts Minced ginger   
         1 tb Unsweetened orange juice   
       
     DIPPING SAUCE: 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" 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   
        
     Serving size: 1 shrimp roll w/about 1 tablespoon sauce   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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