Recipes
Ingredients
For the peanut sauce
- 1/2 cup creamy peanut butter
- 1/4 cup water
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 2 tablespoons gluten-free soy sauce
- 1/2 tablespoon sugar
- 1 teaspoon chile paste
- 1 garlic clove, minced
- 1/4 teaspoon toasted sesame oil
- 1/4 cup chopped peanuts, optional
For the summer rolls
- 12 shrimp, thawed if frozen, peeled and de-veined
- 1 quart water
- 1 teaspoon salt
- ice
- 2 ounces dried rice stick noodles or rice vermicelli
- 8 (8 1/2 inch) round rice paper wrappers
- 16 fresh mint leaves
- 16 fresh basil or Thai basil leaves
- 8 fresh cilantro sprigs
- 1/2 cup bean sprouts
- 1 serrano chile, stemmed, halved and seeded, thinly sliced lengthwise into 16 pieces
- 1/2 medium cucumber, peeled and cut into thin strips
- 2 scallions, cut into thin strips about 2 inches long
- 4 lettuce leaves, cut in half lengthwise
For the peanut sauce
- Place all the ingredients in a bowl, except the chopped peanuts, and whisk to combine thoroughly. Set aside.
To prepare the rolls
- Place the water and salt in a medium saucepan and bring to a simmer over medium-high heat. Add the shrimp and cook until bright pink and cooked through (135ºF), about 5 minutes. Drain the water and add the ice to the shrimp, stir. Remove shrimp when cooled. Cut the shrimp in half lengthwise. Pat the shrimp dry with a paper towel and set aside.
- Place the noodles in a bowl, cover them with hot water and let sit for 10 minutes until soft. Drain and set aside.
- Fill a pan or shallow dish, large enough to accommodate a rice paper wrapper, with warm water.
- Submerge a wrapper in the water for about 15 seconds. The wrapper should turn clear and be pliable. Remove the wrapper from the water and place it on a moist towel.
- Lay 3 shrimp halves in a row, cut side up, on the wrapper just off center leaving about an inch of space on either end to allow for folding. Place ¼ cup of noodles on top of the shrimp and layer with 2 mint leaves, 2 basil leaves, 1 sprig of cilantro, 1 tablespoon of bean sprouts, and 2 pieces of serrano. Place 2 cucumber pieces and 2 scallion pieces on either side. Roll lettuce into a cigar shape and place it on top of the serranos.
- Fold in the sides of the wrapper over the filling and roll from the bottom to the top as tightly as you can. Place finished rolls on a sheet pan/platter, seam side down, leaving space in between so they don’t stick together.
- Serve with peanut sauce for dipping, topped with chopped peanuts, if desired.
Chef's Narrative
Translucent rice paper wraps up shrimp, herbs and vegetables in this beautiful and summery dish.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 9g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 470mg, Potassium: 201mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 11g
Allergens:
Peanuts, Soy, Shellfish
|
For the peanut sauce
To prepare the rolls
Chef's Narrative
Translucent rice paper wraps up shrimp, herbs and vegetables in this beautiful and summery dish.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 270, Total Fat: 9g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 470mg, Potassium: 201mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 11g
Allergens:
Peanuts, Soy, Shellfish
|
Ingredients
For the peanut sauce
For the summer rolls
|
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