| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Asian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 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 paper (banh trang), available in some supermarkets and speciality asian food stores |
| 8 |
lg |
Boston or bibb lettuce leaves, cut in half 8 |
|
|
La arge shrimp, peeled, deveined, blanched for 1 minute, drained and cut in half lengthwise |
| 1/2 |
c |
Coarsely shredded carrot |
| 1 |
c |
Fresh mung bean sprouts |
| 16 |
lg |
Mint leaves, washed and patted dry |
| 1/2 |
c |
Fresh coriander leaves |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
ts |
Hot chili paste or red pepper flakes, to taste |
| 1 |
tb |
Tomato paste |
| 3 |
tb |
Creamy peanut butter |
| 3 |
tb |
Hoisin sauce |
| 1/2 |
ts |
Sugar |
| 3/4 |
c |
Water |
| 2 |
tb |
Chopped roasted peanuts |
INSTRUCTIONS
SPICY PEANUT SAUCE
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.
Yield: 8 summer rolls, 4 servings
Recipe by: Cooking Live Show #CL8901 Posted to MC-Recipe Digest V1 #651 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”