Asain Summer Rolls

Recipe Ingredients

2 oz	56g	Rice vermicelli, thin [bun] - available in some Supermarkets and Asian food shops
8		Rice paper [banh trang] - (6" to 8" dia) - available in some Supermarkets and Asian food shops
8		Boston or Bibb lettuce leaves - cut in half (large)
8		Peeled, deveined shrimp - blanched 1 minute, (large) Drained, and halved lengthwise
1/2 cup	55g / 1.9oz	Coarsely-shredded carrot
1 cup	160g / 5.6oz	Fresh mung bean sprouts
16 cups	640g / 22oz	Mint leaves - washed, patted dry (large)
1/2 cup	20g / 0.7oz	Fresh coriander leaves
		Spicy Peanut Sauce
1 tablespoon	15ml	Vegetable oil
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Hot chili paste or red pepper flakes - or to taste
1 tablespoon	15ml	Tomato paste
3 tablespoons	45ml	Creamy peanut butter
3 tablespoons	45ml	Hoisin sauce
1/2 teaspoon	2.5ml	Sugar
3/4 cup	177ml	Water
2 tablespoons	30ml	Chopped roasted peanuts

Recipe Instructions

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 minute. 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.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8901)

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