Shrimp Summer Rolls with Sesame-Soy Dipping Sauce

By á-4084

These shrimp rolls are one of my favorite appetizers. Shrimp, noodles, cabbage, peanuts, chile and mint leaves are rolled in delicate rice paper and dipped in a delicious sesame-soy dipping sauce.

Ingredients

• 2 ounces uncooked rice vermicelli noodles
• 12 medium shrimp, peeled and deveined (8-ounces)
• 4 (8-inch) round rice paper sheets
• 1/2 cup Napa (Chinese) cabbage, very thinly sliced
• 16 fresh mint leaves
• 4 teaspoons unsalted, dry-roasted peanuts, chopped
• 1 small Serrano chile, seeded and thinly sliced
• 2 tablespoons green onions, chopped
• 1 tablespoon Mirin (sweet rice wine)
• 1 tablespoon fresh lime juice
• 1 tablespoon dark sesame oil
• 2 1/2 teaspoons lower-sodium soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon fish sauce

Preparation

Step 1

Bring a medium saucepan filled with water to a boil. Add rice noodles and shrimp; cook 2 minutes or until shrimp and noodles are done. Drain and rinse with cold water. Drain.

Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel.

Place 3 shrimp on bottom third of sheet, leaving a 2-inch border. Top with 2 tablespoons cabbage, 4 mint leaves, 1 teaspoon peanuts, one-fourth of the chile, and 1/4 cup cooked rice noodles. Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion, starting with filled side.

Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, shrimp, cabbage, mint, peanuts, chile, and noodles.

Combine green onions and remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve with summer rolls.