Cold Shrimp and Vegetable Spring Rolls with Cashew Dipping Sauce

• 1 pound large shrimp (about 15), shelled and deveined
• 3/4 cup finely shredded carrot
• 1/4 cup finely chopped scallion greens
• 1 teaspoon rice vinegar, or to taste
• twelve 6 1/2-inch rounds of rice paper*
• 3/4 cup fresh coriander leaves
• 3/4 cup finely shredded Bibb lettuce
• 3/4 cup alfalfa sprouts
• Garnish: coriander sprigs
• 1 cup unsalted roasted cashews (about 1/4 pound)
• 1 tablespoon vegetable oil
• 3/4 cup plain yogurt
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice, or to taste
• 1 tablespoon soy sauce, or to taste
• cayenne to taste
• *available at Asian markets

1. In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain.
2. Let shrimp cool and cut into 1/4-inch pieces.
3. In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
4. Fill a small shallow baking pan or cake pan with warm water.
5. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.
6. Carefully arrange soaked sheets in a single layer on paper towels to drain.
7. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side.
8. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture.
9. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture.
10. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
11. Make more spring rolls in same manner with remaining 3 soaked sheets.
12. Transfer assembled rolls to a tray and cover with dampened paper towels.
13. Repeat procedure with remaining 8 rice paper sheets and filling ingredients.
14. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls).
15. Spring rolls may be made 6 hours ahead and chilled.
16. Just before serving, with a serrated knife cut spring rolls in half diagonally.
17. Arrange spring rolls on a platter and garnish with coriander sprigs.
18. Serve spring rolls with cashew dipping sauce.
19. In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste.
20. Add remaining ingredients and salt and pepper to taste and blend until smooth.
21. Dipping sauce may be made 4 days ahead and kept chilled, covered.
22. Return dipping sauce to room temperature before serving.
23. Makes about 1 1/2 cups.

shrimp, carrot, scallion greens, rice vinegar, rice, fresh coriander leaves, bibb lettuce, alfalfa sprouts, coriander sprigs, cashews, vegetable oil, plain yogurt, garlic, lemon juice, soy sauce, cayenne, markets

Taken from www.epicurious.com/recipes/food/views/cold-shrimp-and-vegetable-spring-rolls-with-cashew-dipping-sauce-12047 (may not work)