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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 48 |
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Directions: 1. Quarter cucumber lengthwise and cut julienne into 2 inch strips, slice green onion lengthwise into 2 inch slivers, cut carrots julienne into 2 inch strips.
2. Combine rice with 1 1/2 cups of water, 1 tbsp. of rice vinegar, and salt in medium saucepan.
3. Bring to a boil. Cover.
4. Simmer for 20 minutes until rice is tender.
5. Set aside to cool.
6. Heat 1/4 cups water and bouillon in large non-stick skillet.
7. Cook garlic in broth until soft.
8. Stir in shrimp.
9. Stir-fry for 3 min. until shrimp is cooked.
10. Cool shrimp enough to handle and slice in half lengthwise.
11. Place back in skillet and add curry paste.
12. Stir-fry for 1 min.
13. Soak rice wrappers, 1 at a time, in a shallow pan of hot water for 1 min. until soft.
14. Cut into quarters.
15. Divide cucumber, onion and carrot evenly for 48 wraps.
16. Spread 1 tbsp. rice on top of vegetables.
17. Top with 2 halves of shrimp.
18. Bring 2 sides of wrapper over shrimp.
19. Roll up, starting at wide end.
Dipping Sauce:
Stir chili sauce, soy sauce, rice vinegar, horseradish, and beef flavoring together in a small bowl. Makes about 6 tbsp.
Comments: Can be served chilled, at room temperature, or steamed.
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