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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Spring Rolls w/Tangy Citrus Sauce   
    Categories: Pastry, Seafood, Vegetables, Herbs, Citrus   
         Yield: 4 servings   
       
         4    (8") circular spring roll   
              - skins   
              Warm water   
         2 oz Rice sticks   
         1 sm (6") cucumber   
         8 sm (U-60) shrimp; cooked,   
              - peeled   
         2    Green onions   
              Handful of fresh cilantro   
              - sprigs   
       1/4 c  Prepared duck sauce   
         1 ts Minced ginger   
         1 tb Unsweetened or fresh orange   
              - juice   
       
     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" 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" 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   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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