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Ингредиенты
- 1 x 2 ounces thi rice vermicelli (bun), available in some supermarkets and speciality asian food shops
- 8 x Rounds (6 to 8 inches in diameter) rice paper (banh trang), available in some supermarkets and speciality asian food stores
- 8 lrg Boston or possibly bibb lettuce leaves, cut in half 8
- Â Â La arge shrimp, peeled, deveined, blanched for 1 minute, liquid removed and cut in half lengthwise
- 1/2 c. Coarsely shredded carrot
- 1 c. Fresh mung bean sprouts
- 16 lrg Mint leaves, washed and patted dry
- 1/2 c. Fresh coriander leaves
- 1 Tbsp. Vegetable oil
- 2 x Garlic cloves, chopped
- 1/4 tsp Warm chili paste or possibly red pepper flakes, to taste
- 1 Tbsp. Tomato paste
- 3 Tbsp. Creamy peanut butter
- 3 Tbsp. Hoisin sauce
- 1/2 tsp Sugar
- 3/4 c. Water
- 2 Tbsp. Minced roasted peanuts
Инструкции
- Soak the rice vermicelli in hot water to cover for 15 to 20 min and drain. In a large pot of boiling water cook the noodles for 2 min or possibly till al dente, stirring to separate the strands. Drain, rinse with cool water and shake dry in a colander.
- Fill a small shallow dish with hot water. Immerse one sheet of rice paper in the water and let stand till pliable, about 45 seconds. Transfer rice paper to paper towels to drain. Transfer liquid removed rice paper to a work surface. Lay one piece of lettuce over the bottom third of the rice paper.
- Arrange 1 Tbsp. of the rice noodles, 1 Tbsp. 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 possibly plastic wrap, for up to 3 hrs.
- In a small saucepan heat oil over moderately high heat and cook the garlic and chili paste for 1
- min. Add in the tomato paste, peanut butter, hoisin sauce, sugar and water, whisking till smooth. Simmer for 2 min or possibly till heated through.
- If necessary add in additional water to thin sauce to desired consistency.
- Pour sauce into dipping bowl and sprinkle with minced peanuts. Serve summer rolls with dipping sauce.
- Yield: 8 summer rolls, 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 531g | |
| Calories 820 | |
| Calories from Fat 482 | 59% |
| Total Fat 56.0g | 70% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.35g | |
| Cholesterol 1mg | 0% |
| Sodium 1269mg | 53% |
| Potassium 1517mg | 43% |
| Total Carbs 76.23g | 20% |
| Dietary Fiber 26.8g | 89% |
| Sugars 28.26g | 19% |
| Protein 26.9g | 43% |
