Grilled Shrimp in Rice Paper with Avocado and Asian Broccoli Slaw

To make the sauce: In a blender combine all of the ingredients and puree. Place in a squeeze bottle at room temperature.

To make the slaw: Pare the broccoli stems and carrots. Using a mandoline or V-slicer, cut the broccoli and carrots into very thin julienne. Cut the root end and the oldest part of the onion leaves away, leaving about 4 inches of green onion; cut lengthwise into narrow julienne. Put the vegetables in a non-aluminum bowl, add the coriander, and toss. Warm the rice wine vinegar in a small pan over medium heat and dissolve the sugar and in the vinegar. Stir in the ginger and season with salt and pepper. Cover with plastic wrap and set aside at room temperature.

To make the rice: In a medium saucepan, bring the water to a boil. Stir in the rice, cover, and turn the heat to medium-low. Simmer for 18 minutes, until all the water is absorbed. Remove from heat, uncover, fluff with a fork, and let cool. When the rice has cooled to room temperature, warm the rice wine vinegar in a small pan over medium heat and dissolve the sugar and salt in the vinegar. Pour the mixture into the rice and toss. Cover and refrigerate for at least two hours.

To make the spring rolls: Toss the shrimp with the olive oil, salt, and pepper to coat. Heat the broiler to high and grill the shrimp, turning about 1 minute, until opaque. Remove from the heat. Using a mandoline or V-slicer, cut the carrot and cucumber into very thin julienne. In a small bowl blend the wasabi with the oil to thin it. Moisten a rice paper circle with warm water and spread on a clean work surface. Sprinkle one-fourth of the chopped coriander across the center in a band. Mound half the rice across the coriander and pack it tightly together with your hands; the tighter the rice, the tighter the finished roll. Sprinkle with salt and pepper. Spoon a strip of wasabi sauce the length of the rice mound, then lay half of the ginger pieces on the wasabi. Place a line of avocado, carrot, cucumber, and jalapeño pieces along the top. Cut the shrimp in half through the center of the back and lay half the shrimp on the mound. Sprinkle with one-fourth of the chopped coriander. Lift one of the free sides of the rice paper circle and wrap it over the ingredients, pressing them into a tight log. Tuck the edge of the rice paper under the ingredients. Snug the roll again. Fold in the ends to keep the ingredients from spilling out and roll up the spring roll completely. Shape it into a firm log with your hands again. Repeat with the second rice paper wrapper and remaining ingredients. Cover the rolls with plastic wrap, and chill for at least 2 hours.

To make the garnish: With a small sharp knife, cut the roots from the onions and cut off the long tops, leaving the onion about 5 inches long. Cut the top of the onions into narrow julienne, leaving them attached at the bulb like a brush. Place in ice water for at least 30 minutes.

To serve: Place an open ring mold on each serving plate. Pack the slaw in the ring molds, then gently lift off the molds. Spoon a dab of wasabi beside the slaw. Overlap a few strips of pickled ginger, roll them up, and set the ginger roll beside the slaw. Unwrap the spring rolls and cut them crosswise into ¾-inch slices, revealing the filling. Place 4 slices on each plate, overlapping them slightly. Drizzle the center of the plate with Three-Flavor Indonesian Sauce, and dot the edge of the plates with the sauce. Garnish each plate with a green onion brush and a coriander sprig.