Shrimp Rice Rolls with Peanut Dipping Sauce

Shrimp Rice Rolls with Peanut Dipping Sauce

Ingredients for Shrimp Rice Rolls

1 ounce uncooked rice noodles

4 medium romaine lettuce leaves

4 sheets round rice paper (8-inch)

8 large fresh basil leaves

8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)

20 slices cucumbers, seeded, peeled and julienne cut (2-inch)

20 slices green onion tops, julienne cut (2-inch)

20 slices carrots, julienne cut (2-inch)

12 medium fresh mint leaves

 

Ingredients for Peanut Dipping Sauce

3/4 cup natural-style creamy peanut butter

1/3 cup water

3 tablespoons hoisin sauce

2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

4 1/2 teaspoons soy sauce

1 tablespoon granulated sugar

2 1/4 teaspoons Chile-garlic paste

1 medium garlic clove, mashed to a paste

1/2 teaspoon toasted sesame oil

Directions for Peanut Sauce:

Whisk all of the ingredients together in a medium bowl; set aside.

Directions for Rice Spring Rolls:

To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.

Drain well.

Trim fibrous ribs from lettuce leaves to flatten leaves.

Add hot water to a large, shallow dish to a depth of 1 inch.

Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.

Place sheet on a flat surface.

Arrange 1 lettuce leaf over sheet.

Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.

Fold sides of sheet over filling, and roll up jelly-roll fashion.

Gently press seam to seal.

Place roll seam side down on a serving platter (cover to prevent drying).

Repeat procedure with remaining rice sheets.

Serve with the sauce.