Ginger Poached Shrimp with Mango Noodle Salad and Spring Rolls

In a medium sauté pan, heat vegetable oil over medium heat. Add garlic and shallot and cook 2-3 minutes or until lightly coloured.

Add shrimp and chiles and cook 1-2 minutes, tossing occasionally.

Add sesame oil, lime juice and ginger. Stir to combine. Remove from heat and season with salt. Reserve

Soak cellophane noodles in warm water for about 20 minutes. Drain well, and using a pair of scissors, snip noodles into shorter lengths.

In a large bowl, toss green onions, mangoes, chayote, cucumber, red onion and cilantro. Add ½ cup dipping sauce to coat(see recipe below).

Place salad mixture over a bed of cellophane noodles. Top with reserved chile shrimp, and cashews.

In a medium skillet, heat vegetable oil over medium high heat. Add mushrooms and sauté 3-4 minutes or until mushrooms are soft.

Add garlic and sauté another 2-3 minutes, or until garlic is fragrant.

Remove from heat and stir in green onions and ginger. Allow mixture to cool.

When mixture has cooled, add minced pork, balsamic vinegar, sesame oil, fish sauce, sugar, cornstarch, salt and white pepper. Work pork mixture with hands, forming a ball and throwing back into bowl, from a distance, about 10 times. This will allow the meat to bind together.

In batches, soak rice paper wrapper in warm water, about 5 at a time. Remove from water, and lay on a work surface to allow papers to dry out slightly.

Place 3 tbsp of pork mixture in a 3-inch long log across the bottom of the wrapper (about 1 inch from the bottom). Fold bottom of wrapper over filling, and then fold in sides of wrapper over filling. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and pork mixture.

In a heavy large pot, pour oil to a depth of 4 inches. Heat to 350 F. Working in batches, fry rolls in oil, 5-8 minutes or until crispy and light golden brown. Drain on paper towel. Repeat with remaining spring rolls. Serve with dipping sauce.

In a small bowl, combine all the ingredients.