Recipe - Asian Summer Rolls

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
One half cup Coarsely shredded carrot
1 cup Fresh mung bean sprouts
16 lg Mint leaves, washed and
patted dry
One half cup Fresh coriander leaves

SPICY PEANUT SAUCE
1 tablespoon Vegetable oil
2 Garlic cloves, minced
One fourth teaspoon Hot chili paste or red
pepper flakes, to taste
1 tablespoon Tomato paste
3 tablespoon Creamy peanut butter
3 tablespoon Hoisin sauce
One half teaspoon Sugar
Three fourths cup Water
2 tablespoon Chopped roasted peanuts

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 MCRecipe Digest V1 #651 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997