Shrimp Summer Rolls
Soak rice paper wrappers until pliable and fill with cooked shrimp, vermicelli noodles, herbs, cucumbers, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Serve these hand-held bites with a homemade peanut sauce.
Dovetailing Tip: You will need an additional 1 1/4 pound medium shrimp for day 2 in In Shrimp Couscous. These Shrimp need to be peeled and deveined.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/3 cup | unsalted peanuts |
| 1 1/2 teaspoon | vegetable oil |
| 2 teaspoons | red curry paste |
| 2 teaspoons | fish sauces |
| 1 tablespoon | sugar |
| 1/2 cup | unsweetened coconut milk |
| 1/2 cup | low-sodium chicken broth |
| 1 tablespoon | hoisin sauce |
| kosher salt | |
| 1 tablespoon | rice vinegar |
| 2 teaspoons | sugar |
| 6 | black peppercorns |
| 12 | medium shrimp (unpeeled) |
| 1 ounce | rice vermicelli |
| 1 | cucumber |
| 3 | scallions |
| 8 | 8-inch-round rice paper wrappers |
| 1/2 bunch | mint |
| 1/2 bunch | basil |
| 1/2 bunch | cilantro |
| 4 | boston lettuce leaves, torn |
Directions:
Make the sauce: Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook 1 minute. Add the fish sauce and cook 1 more minute. Add the ground peanuts and cook, stirring, about 4 minutes. Sprinkle in the sugar and cook 1 to 2 more minutes. Stir in the coconut milk, chicken broth and hoisin sauce. Reduce the heat to low and simmer until thick, about 20 minutes. Let cool.
Make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink, 2 minutes. Drain and run under cold water. Peel the shrimp, then halve lengthwise and devein. Cover and chill.
Cook the rice noodles as the label directs, then drain. Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl. One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry. Arrange 3 shrimp halves across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Cut in half; serve with the peanut sauce.
Source: foodnetwork.com
