2 oz Rice vermicelli (bun)
8 x Rice paper rounds (banh-trang),
- 6 to 8"
8 lg Boston or bibb lettuce
- leaves; cut in half
8 lg Shrimp; peeled, deveined,
- blanched for 1 minute,
- drained, cut in half
- lengthwise
1/2 c Carrot; coarsely shredded
1 c Fresh mung bean sprouts
16 lg Mint leaves; washed, dried
1/2 c Fresh coriander leaves
SPICY PEANUT SAUCE:
1 tb Vegetable oil
2 cl Garlic; minced
1/4 ts Hot chili paste or
- red pepper flakes
1 tb Tomato paste
3 tb Creamy peanut butter
3 tb Hoisin sauce
1/2 ts Sugar
3/4 c Water
2 tb Roasted peanuts; chopped
Soak the rice vermicelli in warm water to cover for 15 to 20
minutes and drain. In a large pot of boiling water cook the
noodles for 2 minutes or until al dente, stirring to separate the
strands. Drain, rinse with cold water and shake dry in a colander.
Fill a small shallow dish with warm water. Immerse one sheet of
rice paper in the water and let stand until pliable, about 45
seconds. Transfer rice paper to paper towels to drain. Transfer
drained rice paper to a work surface. Lay one piece of lettuce
over the bottom third of the rice paper. Arrange 1 tablespoon of
the rice noodles, 1 tablespoon of the shredded carrot, some bean
sprouts and 2 mint leaves, end to end, on the lettuce leaf. Roll
up the paper halfway into a cylinder and fold both sides of the
paper over the filling. Lay 2 shrimp halves, cut side down and end
to end, along the crease. Place several coriander leaves along
side the shrimp. Continue to roll the rice paper into a cylinder,
pressing the edge against the cylinder to seal. Place the roll,
seam side down, on a plate and cover with a damp towel. Make more
summer rolls in same manner with remaining ingredients. The
prepared rolls will keep, covered with a damp towel or plastic
wrap, for up to 3 hours.
In a small saucepan heat oil over moderately high heat and cook
the garlic and chili paste for 1 minutes. Add the tomato paste,
peanut butter, hoisin sauce, sugar and water, whisking until
smooth. Simmer for 2 minutes or until heated through. If necessary
add additional water to thin sauce to desired consistency. Pour
sauce into dipping bowl and sprinkle with chopped peanuts. Serve
summer rolls with dipping sauce.
Recipe by: Cooking Live Show
Posted by: Angele Freeman
