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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Spring Rolls w/Tangy Citrus Sauce
 Categories: Pastry, Seafood, Vegetables, Herbs, Citrus
      Yield: 4 servings
 
      4    (8") circular spring roll
           - skins
           Warm water
      2 oz Rice sticks
      1 sm (6") cucumber
      8 sm (U-60) shrimp; cooked,
           - peeled
      2    Green onions
           Handful of fresh cilantro
           - sprigs
    1/4 c  Prepared duck sauce
      1 ts Minced ginger
      1 tb Unsweetened or fresh orange
           - juice
 
  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" 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" 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
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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