Fresh tasting summer rolls with a peanut dipping sauce. Can also be served with soy sauce.
Make and share this Shrimp Summer Rolls With Peanut Dipping Sauce recipe from Food.com.
- 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
- Place rice sticks in large bowl; add enough hot water to cover.
- Let stand until softened, about 15 minutes.
- Cut into 6-inch lengths; set aside.
- Fill bowl with warm water.
- Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
- Remove from water; drain on kitchen towel.
- Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
- Leave about a half an inch free on the sides.
- Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
- Place roll, seam side down, on plate.
- Repeat with remaining rice-paper sheets.
- Cover with damp paper towel and plastic wrap; chill.
- Cut each roll diagonally into thirds.
- 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.