Summer Rolls

Summer Rolls:

8-10 large shrimp, peeled and de-veined
1/4 cup julienned cucumber
1/4 cup roughly chopped cilantro
1 package Japanese rice noodles
1 tablespoon rice wine vinegar
Vietnamese rice paper
Hosin-peanut sauce (see below)

1. Place shrimp in boiling water, simmer until bright pink, about 3 minutes (will vary with size). Immediately ladle shrimp into ice water to stop cooking. Return water to boil. Remove shrimp from water and slice in half when cool.

2. Place Japanese noodles into boiling water and cook per package instructions. Run under cold water to cool noodles. Drain and toss with vinegar. Salt to taste.

3. Fill a shallow dish with warm water. Inspect rice paper for any cracks. Soak one at a time in warm water until soft (approximately 30 seconds).

4. Place rice paper on a plate. Starting ~1.5 inches from the edge, arrange four shrimp halves in a line. Add hosin-peanut sauce. Layer with cucumber, cilantro and Japanese noodles.

5. Lift the bottom edge over the filling. Push the edge back under the filling tightly, and roll once. Roll a second time, fold in the edges, and complete rolling.

6. Slice rolls on a diagonal, drizzle with Hosin-peanut sauce and garnish with cilantro.


Hosin-Peanut Sauce:

2 tablespoons hosin
2 tablespoons crunchy peanut butter
1/2 teaspoon peanut oil
1/2 teaspoon fish sauce
sirracha (to taste)
water

Combine ingredients and stir. Slowly add water to reach desired consistency.