Shrimp and Jicama Spring Rolls
When soaking the wrappers (sold in the produce section), be sure to do them one at a time. And don’t soak them longer than suggested or they will fall apart.
For the dipping sauce:
1/4 cup peanut butter
1/4 cup apricot jam
2 tablespoons soy sauce
2 tablespoons rice or cider vinegar
Hot sauce, to taste
For the spring rolls:
2 ounces dried bean or rice thread noodles
1/2 cucumber, peeled and halved lengthwise
4 ounces peeled jicama root
12 large rice-paper wrappers (8-inch round or larger)
1/2 cup shredded carrots
1 pound cooked and cooled extra-large shrimp, shelled and deveined
12 large fresh mint leaves
To make the dipping sauce, process the peanut butter, jam, soy sauce and vinegar in a blender until smooth. Add hot sauce, to taste; set aside.
Place the noodles in a bowl and cover with hot water. Soak 5 minutes, or until softened. Drain well and set aside.
Use a spoon to scrape out and discard the seeds from the cucumber halves. Cut each piece into thin strips. Cut the jicama into thin slices, then cut each slice into thin matchsticks.
Fill a large bowl with warm water. Soak 1 wrapper in the water until soft and pliable, 20 to 30 seconds.
Carefully remove the wrapper and lay flat on the counter. Place a small bundle of noodles along one edge. Top the noodles with a bit each of cucumber, jicama and carrots. Place 3 shrimp over the vegetables and top with a mint leaf.
Roll the wrapper, starting with the filling side, folding the ends over the filling as you go to form a tight cylinder. Repeat with the remaining wrappers and fillings. Serve with the dipping sauce. Makes 12 rolls.
Per roll: 150 calories, 30 calories from fat (20 percent of total calories), 3.5 g fat (0.5 g saturated, 0 trans fats), 55 mg cholesterol, 18 g carbohydrate, 11 g protein, 1 g fiber, 320 mg sodium.