Shrimp Summer Rolls With Peanut Dipping Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 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

Recipe

• 1 place rice sticks in large bowl; add enough hot water to cover.
• 2 let stand until softened, about 15 minutes.
• 3 drain.
• 4 cut into 6-inch lengths; set aside.
• 5 fill bowl with warm water.
• 6 add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
• 7 remove from water; drain on kitchen towel.
• 8 lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
• 9 leave about a half an inch free on the sides.
• 10 fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
• 11 place roll, seam side down, on plate.
• 12 repeat with remaining rice-paper sheets.
• 13 cover with damp paper towel and plastic wrap; chill.
• 14 cut each roll diagonally into thirds.
• 15 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.