Shrimp Summer Rolls With Peanut Dipping Sauce

Shrimp Summer Rolls With Peanut Dipping Sauce

niedziela, 26 stycznia 2014

Shrimp Summer Rolls With Peanut Dipping Sauce

Time: 30 mins

Ingredients

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

Directions

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