Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 ounces thi rice vermicelli (bun) -- available in some
-- supermarkets and
speciality asian food shops
8 rounds (6 to 8 inches in diameter) rice -- available
in
-- paper (banh trang)
some supermarkets and speciality asian
-- food
8 large boston or bibb lettuce leaves -- cut in half 8
large shrimp -- peeled, deveined,
-- blanched for 1
-- minute, drained
-- and cut in
half lengthwise
1/2 cup coarsely shredded carrot
1 cup fresh mung bean sprouts
16 large mint leaves -- washed and patted
-- dry
1/2 cup fresh coriander leaves
spicy peanut sauce:
1 tablespoon vegetable oil
2 garlic cloves -- minced
1/4 teaspoon hot chili paste or red pepper flakes -- to
taste
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cups water
2 tablespoons chopped roasted peanuts
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.
