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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

... We all pay for life with death, so everything in between should be free.
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