*  Exported from  MasterCook  *
 
                             Asian Summer Rolls
 
 Recipe By     : Cooking Live Show #CL8901
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 -- available
    in
                         -- paper (banh trang)
                         some supermarkets and speciality asian
                         -- food
    8      large         boston or bibb lettuce leaves -- cut in half 8
         large         shrimp -- peeled, deveined,
                         -- blanched for 1
                         -- minute, drained
                         -- and cut in
                         half lengthwise
      1/2  cup           coarsely shredded carrot
    1      cup           fresh mung bean sprouts
   16      large         mint leaves -- washed and patted
                         -- dry
      1/2  cup           fresh coriander leaves
                         spicy peanut sauce:
    1      tablespoon    vegetable oil
    2                    garlic cloves -- minced
      1/4  teaspoon      hot chili paste or red pepper flakes -- to
      taste
    1      tablespoon    tomato paste
    3      tablespoons   creamy peanut butter
    3      tablespoons   hoisin sauce
      1/2  teaspoon      sugar
      3/4  cups          water
    2      tablespoons   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
 
 
 
 
                    - - - - - - - - - - - - - - - - - -