Shrimp Rice Paper Rolls
(Serves 4)INGREDIENTS:
FOR THE DIPPING SAUCE:
- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cilantro, minced
- 2 cloves garlic
- 1 jalapeño, minced
- 2 tablespoons olive oil
- 1 cup shitake mushrooms thinly, sliced
- 4 ounces rice noodles, dry
- 12 rice paper rolls
- 1 cup fresh mint
- 1 cup cilantro leaves
- 1 cup fresh basil leaves
- 1 cup lettuce leaves
- 1 cup mung bean sprouts
- 1/2 English cucumber, cut into strips
- 1/2 pound shrimp, peeled, deveined, cooked, and sliced in half
- Combine all ingredients and mix well. Refrigerate 2 hours.
- Place the rice noodles in a bowl and pour enough boiling water to cover. Let sit for 30 min. Drain and set aside.
- Heat the oil until hot. Sauté the mushrooms for 2-3 minutes. Cool; set aside.
- Place a sheet of rice paper in cool water for about 30 seconds. Quickly drain, it will be stiff in spots.
- Lay a lettuce leaf down on the rice paper, then 2 pieces of shrimp. Add some mushrooms and a little of each of the remaining items.
- Roll up into a cylinder and wrap in plastic. Chill for an hour.
- Slice in half and serve with the sauce.
"We're on a Roll recipes," aired during the week of March 31, 2008.
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