When summer is coming, we need a fresh and light dish. Here's a simple and fresh recipe, ready in 30 minutes!
Prep time: 30 min
FOR THE ROLLS
1 package rice paper (8" paper)
3 oz. package bean threads
1 tablespoon seasoned rice vinegar
15 large uncooked shrimp, peeled and deveined
3 fresh basil leaves
zest from 1/2 lemon
2 large carrots, julienne or thin matchstick cut
2 english cucumber, julienne or thin matchstick cut
Bibb or green leaf lettuce, leaves torn off and trimmed
leaves from 1 bunch of cilantro
FOR THE DIPPING SAUCE
1/2 cup creamy peanut butter
1/4 cup water
2 tablespoons hoisin sauce
juice from 1/2 lime
3 teaspoons soy sauce
1 tablespoon agave or honey
1 1/2 teaspoons chile garlic paste (I use the kind with the rooster on the jar)
1/2 teaspoon sesame oil
Add the coconut milk, basil leaves and lemon zest to a pan and bring to a simmer over medium heat. Add the cleaned shrimp to the pan and allow to poach until completely pink/orange and cooked through. Remove from the liquid and allow the shrimp to cool. Slice the shrimp in half horizontally for thin pieces. Set aside.
Heat a pot of water until simmering, place the bean threads in a large bowl and pour the simmering water over them. Allow them to stand for 5-10 minutes or until they're soft and tender. Drain the threads and season with the vinegar. Toss to combine and set aside to cool.
Prepare the dipping sauce by whisking all the ingredients together until smooth. Set aside.
Place a dampened kitchen/tea towel on the counter and assemble bowls of the carrot, cucumber, lettuce, cilantro and shrimp around the towel.
Heat another pan or pot of water, large enough to accommodate the size of the rice paper. When it's very warm (not boiling), turn the heat off. You should be able to hold your hand in the water without it being too hot.
Place one sheet of rice paper in the water for 5-10 seconds or until it's just becoming pliable. It will continue to soften so don't let it soak too long. Place on the damp towel. Working quickly, place 3 shrimp halves across the center of the paper horizontally, leaving an inch of space on each side. Place one or two lettuce leaves across the shrimp. Use both hands to grab a long pinch of bean threads and arrange across the top of the lettuce. Place bundles of carrots and cucumbers side by side on top of bean threads. Sprinkle with cilantro leaves.
Grab the bottom edge of the paper and pull up and over fillings. Use your fingers to tuck and press the fillings back and into the paper to create a tighter roll. Fold each side tightly towards the center like a burrito. Tightly roll up and press the seam against the damp towel to seal.
Continue until all the fillings have been rolled.
To serve, cut each roll in half at a diagonal and serve with the dipping sauce.
To store: Place several layers of paper towel in the bottom of a 9x13 inches dish and spray with water to dampen. Place the rolls on the damp towels, allowing space between each to avoid sticking. Cover tightly with saran wrap and store in the refrigerator. Extended time in the refrigerator can cause the rolls to dry and crack so try to serve as quickly as possible.