Drunken Summer Rolls
"I always make this when I miss the summers in San Francisco"
Serves 3 | Prep Time 15 minutes | Cook Time 5 minutesWhy I Love This Recipe
This is a wonderful dish to have as a interactive appetizer or main dish (depends how hungry you are). You can assemble and serve ahead of time or have disassembled and make with your guests!
Ingredients You'll Need
For the peanut sauce:
3 tablespoons creamy peanut butter
1/3 cup hot water
2 teaspoons chili oil (or chili garlic sauce)
1 tablespoon soy sauce
1 clove garlic (minced)
1 teaspoon sugar
For the rolls:
1 pound shrimp (medium size; peeled, deveined, tails removed)
Salt and pepper
2 cloves garlic (minced)
1 teaspoon granulated sugar
1 tablespoon fish sauce
Juice of 1 lime
1 cup bean sprouts
1 medium carrot (peeled and julienned)
1 scallion (julienned)
4 oz. rice vermicelli noodles
16 rice paper wrappers
1 bunch Thai basil
1 bunch cilantro
1 bunch mint
Directions
Start by making the peanut dipping sauce. Combine the peanut butter and hot water until smooth. Then stir in the rest of the sauce ingredients. Set aside.
Toss the shrimp with salt and pepper to taste. Heat a cast iron skillet over high heat until smoking. Sear the shrimp, tossing once or twice, until they are pink and just cooked through, about 2 minutes. Set aside.
Whisk together the garlic, sugar, fish sauce, and lime juice in a large bowl. Toss in the bean sprouts, carrot, and scallions, and set aside.
- Boil the rice noodles according to the package instructions. Drain thoroughly and rinse under cold water. Set aside.
- Now you are ready to assemble. Fill a pie plate halfway with tepid water. Immerse a wrapper into the water, and hold it there for about 5 seconds. It will still be quite stiff, but will soften very quickly as you assemble the rolls.
- After 5 seconds has elapsed, immediately pull the wrapper out of the water and lay it on a clean work surface. Start by laying down a few pieces of shrimp horizontally across the middle of the wrapper. Add some of your rice noodles, the marinated vegetables, and a few leaves of each of the three herbs (basil, cilantro, and mint).
- Fold the sides of the wrapper over the filling, and then roll from bottom to top into a cigar. Place on a serving plate. Continue until all the rolls are assembled. Serve with peanut sauce!"
Pairs Well With
Chardonnay
