Shrimp Summer Rolls

File:Shrimpsummerrolls.jpg

Shrimp Summer Rolls

Description

Shrimp Summer Rolls can be served with peanut sauce or soy sauce.

Ingredients

• 12 sheets rice paper
• 24 medium cooked shrimp, cut in half lengthwise
• 4 ounces dried thin chinese rice noodles
• 1 cup fresh mint
• 1 cup fresh cilantro
• 1 cup fresh basil
• 1 cup finely shredded lettuce or green cabbage
• 1 cup mung bean sprouts
• 1 cup English cucumber, seeded and cut into matchstick-size strips
• 1 cup carrots or jicama, peeled and cut into matchstick-size strips
• 2 tablespoons crunchy peanut butter

Sauce

• 4 tablespoons hoisin sauce
• 2 tablespoons water

Procedures

1. Place rice noodles in large bowl; add enough hot water to cover. Let stand until softened, about 15 minutes.
2. Drain. Cut into 6-inch lengths; set aside.
3. Fill bowl with warm water.
4. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
5. Remove from water; drain on kitchen towel.
6. Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
7. Leave about a half an inch free on the sides.
8. Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
9. Place roll, seam side down, on plate.
10. Repeat with remaining rice-paper sheets.
11. Cover with damp paper towel and plastic wrap; chill.
12. Cut each roll diagonally into thirds.

Sauce

1. Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.