Ingredients

Makes 24 hors d'oeuvres

　　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

　　

For cashew dipping sauce:

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

　　

Step 1

In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.

　　

Step 2

In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.

　　

Step 3

Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. 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. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.

　　

Step 4

Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.

　　

Step 5

Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.

　　

To make cashew dipping sauce:

Step 6

In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.