Summer Rolls With Peanut Sauce

Summer Rolls With Peanut Sauce

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Creative Catering's

Summer Rolls w/ Peanut Sauce

For the peanut 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
 medium garlic clove, mashed to a paste
2 teaspoon toasted sesame oil

 

For the summer rolls:

24 medium shrimp (about 1 pound), peeled and deveined

4 ounces dried rice stick noodles or rice vermicelli

16 (8-1/2-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3 ounces)

32 medium fresh mint leaves (from about 1 bunch)

32 fresh basil or Thai basil leaves

16 small fresh cilantro sprigs

2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32pieces

1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks

1 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces

 

 

For the peanut sauce:

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

 

For the summer rolls:

Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.

Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate.

Cook the rice noodles according to the package directions. Drain and set aside.

Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, Serrano, cucumber, scallions, and lettuce.


 

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