Asian Shrimp Spring Rolls

Chinese New Year occurs around the same time as Mardi Gras, both of which are based on the lunar cycle.  I find that interesting, and basically both are a seasonal excuse for eating, drinking and, well, you know...partying!  Any reason to party is a good reason.  So, my Number One Fan and I were trying to decide if we wanted to go Cajun for dinner, or do something with an Asian flare.  We chose the later and I created two dishes:  This one, and an Oven "Fried" Crab Rangoon.  Both were completely new recipes for me, and came out rather well.

Spring Roll Wrappers (also known as rice paper, rice paper rounds, spring roll skin, edible rice paper, wraps, "banh trang" in Vietnamese or summer roll wrappers) are used in both Vietnamese and Thai cuisine for preparing fresh or fried spring rolls. The circular wrappers are thin, brittle, and opaque and marked with a cross-hatched pattern. They can be eaten without cooking them once they've been re-hydrated.

Ingredients
For the Spring Rolls
18 medium shrimp, cooked, peeled and de-veined
6 sheets of rice paper
1 cup shredded carrots
1/2 large cucumber
1/2 cup fresh cilantro
2 green onions
1 cup leaf lettuce
bowl of hot tap water

Ingredients
For the Dipping Sauce
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1 tbsp sesame oil
1 dash Sriracha Hot Chili Sauce to taste

The Recipe
Peel and julienne the cucumber into 1-1/2 inch matchstick shapes.  Also cut the green onions in the same fashion.  Make sure the cilantro are leaves only, and that all stems have been removed.  Hand tear the leaf lettuce into shapes roughly two inches long and an inch or so wide.

Fill a bowl with hot tap water.  The bowl should be large enough to accommodate the round rice wrapper without bending it.  Use a skillet if you don't have a bowl this large.  Have all your ingredients ready to go in the order you will make each spring roll.  Have a platter handy on which you will put the spring rolls in a single layer, and have a damp paper towel nearby large enough to cover the platter.  Lay out a clean, dry kitchen towel on your work surface ready to receive the wet rice paper.

When you're ready to start working, you'll want to work rather quickly.

Place the rice wrapper in the warm water for 15-20 seconds.  You'll get the hang of this pretty quickly.  You want the wrapper re-hydrated, but don't overdo it or the wrapper will become water logged and will fold into itself, becoming a gooey mess.  When the wrapper is hydrated, pull it out of the water with both hands and lay it out on your kitchen towel.  Straighten the edges if you need to.

Lay out three shrimp end to end at the bottom of the rice wrapper, about 2 inches from the edge of the bottom of the wrapper.  Place a cilantro leaf or two on top of each shrimp.  On top of that, add the carrots, green onion and cucumber.  Finish it off with the lettuce.  You want to make sure that you're leaving about an inch on each side of the wrapper uncovered with the shrimp and veggies.

From the bottom, lay the uncovered portion of the rice wrapper over the stack of shrimp and vegetables, and holding the bundle tightly, but not so tight that you tear the wrapper, roll the stack of shrimp and veggies forward.  Fold in the sides of the wrapper onto the stack of shrimp and veggies, and then continue to roll the wrapper forward until you have created the spring roll.

Place the spring roll on your waiting serving platter and then cover it with the damp paper towel while you finish making the remainder of the recipe.

I recommend putting the spring rolls in the fridge for thirty minutes or so, still covered with the damp paper towel.  This will allow the wrappers to dry out and firm up a bit, making them easier to pick up.  Spring rolls are eaten with your hands.

Whisk the dipping sauce ingredients together when you're ready to serve.  Serve in individual ramekins as each bite of your spring roll is to be dipped and eaten.