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

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