FOR THE ROLLS
Combine the boiled shrimp, cheese, and cilantro. Season to taste with salt and freshly ground black pepper. Set aside.
Place a spring roll wrapper on a clean kitchen towel. Lay out 2 tablespoons of the shrimp mixture in the center of the sheet, placed so they form a line. Pull the bottom of the wrapper over the filling, fold the sides and roll up like an egg roll. Dampen your fingers and seal with a touch of water. Place seam side down on a plate and repeat the process with the remaining rice papers and filling. Fill a wok or deep pot halfway with vegetable oil and heat until smoking hot, 360°F. Using a slotted spoon drop the spring rolls, one by one, into the pot. Be careful not to overcrowd them. Fry until golden brown, about 2 minutes. Remove from wok and drain on a paper lined platter. Once cooled enough to handle cut the spring rolls in half on the diagonal. Plate 2 spring roll halves resting against each other and drizzle with Chipotle Dressing. Surround the halves with small servings of Marinated Mango, Sesame Cucumber Salad and Guacamole.
Yield: 2 servings
FOR THE SHRIMP:
Season the shrimp with the Essence. Combine 4 cups of water, the ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and red pepper flakes in a large saucepan. Bring to a boil and place the shrimp in the boiling liquid. Let cook until barely pink, about 2 minutes. Drain the shrimp from the liquid and allow them to cool at room temperature. Reserve until ready to assemble the rolls.
(Note: Spring roll wrappers can be found at many large grocery stores and most Asian markets. The package actually reads, “Spring Roll Pastry.” They differ from wonton wrappers and rice paper wrappers. They should be used straight from refrigerator as they dry out quickly.)