Summer Rolls

Ingredients

• 2 ounces rice vermicelli (sometimes called rice sticks)

• 8 rice paper wrappers (8.5 inch diameter)

• 16 large seasoned cooked gulf shrimp - peeled, deveined sliced in half longways

• 3 tablespoons chopped fresh Thai basil

• 3 tablespoons chopped fresh mint leaves

• 3 tablespoons chopped fresh cilantro

• 2 leaves lettuce, chopped

• 1 c bean sprouts

• Sweet Chili Sauce

• 4 tablespoons sweet chili sauce

• 1 tbsp mirin

• Sweet Garlic Chili Sauce

• 4 teaspoons fish sauce

• 1/4 cup water

• 2 tablespoons fresh lime juice

• 1 clove garlic, minced

• 2 tablespoons white sugar

• 1/2 teaspoon garlic chili sauce

• Hoisin Sauce

• 3 tablespoons hoisin sauce

• 1 teaspoon finely chopped peanuts

Directions

Bring a wok 1/3 full of water almost to a boil. Add rice vermicelli for 3 to 5 minutes, or until al dente, remove to strainer and reserve water in wok.

Let wok cool until water is still hot but not enough to scald. Dip one wrapper into the hot water for 1 to 3 seconds to soften. Lay wrapper flat. In a row across the center, place rice noodles, 2 shrimp halves, basil, mint, cilantro, lettuce and bean sprouts, leaving about 2 inches uncovered on each side. Fold bottom then uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Slice in half diagonally and serve summer rolls with the various sauces..

Tips

These can be made a day in advance, refrigerated and then simply steamed for a minute or two before serving.

Use freshest ingredients possible and don't substitute frozen shrimp.

Urban Cowgill 2013