Shrimp Summer Rolls With Dipping Sauce Food

SHRIMP SUMMER ROLLS WITH DIPPING SAUCE

Steps:

• In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
• Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
• Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
• Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
• Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.

SHRIMP SUMMER ROLLS WITH NUOC CHAM

Steps:

• Prepare the rice vermicelli according to the package directions. Drain well and set aside.
• Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the shrimp until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
• Make the nuoc cham by whisking together the lime juice, 1/4 cup water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
• To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
• Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 shrimp halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, cilantro and basil. Top with a scant 1/4 cup vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
• Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
• Serve the summer rolls with the nuoc cham on the side for dipping.

SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Place rice sticks in large bowl; add enough hot water to cover.
• Let stand until softened, about 15 minutes.
• Drain.
• Cut into 6-inch lengths; set aside.
• Fill bowl with warm water.
• Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
• Remove from water; drain on kitchen towel.
• Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
• Leave about a half an inch free on the sides.
• Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
• Place roll, seam side down, on plate.
• Repeat with remaining rice-paper sheets.
• Cover with damp paper towel and plastic wrap; chill.
• Cut each roll diagonally into thirds.
• 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.

SUMMER ROLLS W / VIETNAMESE DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
• In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
• Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
• Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
• Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
• Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
• Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
• In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
• One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
• To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
• Lay 2 pieces of shrimp on top, then tuck and roll it over again.
• Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
• To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
• Serve the shrimp rolls with the sweet chili dipping sauce.