COLD SHRIMP AND VEGETABLE SPRING ROLLS

1 lb. shrimp, boiled, shelled, and finely chopped

3/4 cup finely shredded carrot

1/4 cup finely chopped scallion greens and white part

1 t. rice vinegar, or to taste

12 rounds of rice paper

3/4 cup fresh coriander leaves (cilantro)

3/4 cup finely shredded Bibb lettuce

3/4 cup alfalfa sprouts

In a small bowl toss carrot with rice vinegar.  Prep all the other ingredients into small bowls.  In very warm water, moisten rice paper wrappers a few at a time until they begin to soften.  Place these on moist towels and cover.  On a softened rice paper roll place a little of each ingredient and roll as you would an egg roll.  Allow spring roll to lay on its seam to seal for a minute or to and then enjoy with Cashew Dipping Sauce.

CASHEW DIPPING SAUCE

1 cup roasted cashews

1 T. vegetable oil

3/4 cup plain yogurt

2 garlic cloves

1 T. fresh lemon juice

1 T. soy sauce

red pepper to taste.

In a food processor  grind garlic and then blend in cashews with oil until mixture forms a paste.  Add remaining ingredients and blend until smooth.  Makes 1 1/2 cups.