Ingredients
- /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
- 1 medium garlic clove, mashed to a paste
- 1/2 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 32 pieces (optional)
- 1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
- 3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)
- 8 Bibb lettuce leaves, cut in half
Directions
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Cook the rice noodles according to the package directions. Drain and set aside.
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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 (if using), cucumber, scallions, and lettuce.
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Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice
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For the peanut sauce:
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Whisk all of the ingredients together in a medium bowl; set aside.
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For the summer rolls:
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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.
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Holding your knife parallel to the cutting board, halve each shrimp horizontally. Place in a medium bowl, cover with plastic wrap, and refrigerate.
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paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
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Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side.