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Shrimp: Creamy Cilantro Shrimp Rolls

Source of Recipe


Adapted from the Seattle Post-Intelligencer






List of Ingredients



• -- Creamy Orange-Cilantro Sauce --
  
• 1 orange, juiced, rind grated
  
• 1 bunch cilantro, stemmed and shredded
  
• 1 clove garlic, chopped
  
• 2 cups mayonnaise
  
• 1 to 2 Tbsp balsamic or rice vinegar
  
• *
  
• 1 lb. cooked, deveined shrimp
  
• 1/2 cup Thai red or green chili dipping sauce
  
• 1 red bell pepper, shredded
  
• 1 yellow bell pepper, shredded
  
• 1 small head bok choy, shredded
  
• 1 cup red cabbage, shredded
  
• 1 red onion, cut in half and thinly sliced
  
• 1/2 cup Creamy Orange-Cilantro Sauce (see recipe)
  
• 1 to 2 Tbsp sesame-ginger dressing OR rice vinegar
  
• 1 (10- to 12-oz.) pkg. Thai spring roll skins or wrappers
  






Instructions



1. To make the Orange-Cilantro Sauce: Combine orange juice, 1 teaspoon grated rind, cilantro, garlic and mayonnaise in a blender, and puree until smooth. Season to taste with vinegar. Refrigerate all leftovers. (Keeps for 10 days in the refrigerator.)
   
   
2. Combine the shrimp and Thai dipping sauce in a bowl; set aside.
   
   
3. Gently toss the bell peppers, bok choy, cabbage and onion with the orange-cilantro sauce (or mayonnaise), adding additional dressing or rice vinegar to thin the sauce as needed.
   
   
4. Dip a skin into warm water to soften, place on a plate, and place about 1-1/2 tablespoons of vegetables and 1 tablespoon of shrimp near the top. Fold the top 2 to 3 inches of the wrap down over the filling, fold in both sides, and roll up. Repeat until filling is gone.
   
   Makes about 35 rolls.