Shrimp Spring Rolls with Peanut Sauce

Shrimp Spring Rolls with Peanut Sauce from Cook's Illustrated: The Best International Recipe. 

 

Ingredients

• 3ounces dried rice vermicelli
• 2 1/2tablespoons juice from 1 lime
• 1 1/2tablespoons fish sauce
• 1teaspoon sugar
• 1large carrot , peeled and grated on the large holes of a box grater
• 1/3cup coarsely chopped roasted unsalted peanuts
• 2 fresh Thai chiles , serrano, or jalapeño chiles, seeds and ribs removed, chiles minced
• 1large cucumber , peeled, seeded, and sliced into 2-inch-long matchsticks
• 8 round rice paper wrappers (8 inches in diameter)
• 1/2cup loosely packed fresh mint leaves , large leaves torn into pieces
• 1/2cup loosely packed fresh cilantro leaves
• 4large leaves red leaf lettuce or Boston lettuce, halved lengthwise and sliced thin
• 1/2pound cooked extra-large shrimp (21 to 25 per pound), chilled and sliced in half lengthwise

 

Instructions

1. 1. Bring 4 quarts of water to a boil in a large pot. Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes. Drain the noodles and transfer them to a medium bowl.
2. 2. Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves. Toss 2 tablespoons of the lime juice mixture with the noodles. In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles. In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
3. 3. Spread a clean, damp kitchen towel on a work surface. Fill a 9-inch pie plate with 1 inch of room temperature water. Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
4. 4. Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper. Following the illustrations below, arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1⁄2 tablespoons of the noodles, and 2 shrimp halves.
5. 5. Wrap the spring roll following the illustrations below, then transfer to a serving platter and cover with a second damp kitchen towel. Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.) Serve with the peanut dipping sauce.
   
   Peanut Dipping Sauce
   

   Makes about 3/4 cup

   The sauce can be refrigerated in an airtight container for up to 3 days. Serve at room temperature.

    

   Ingredients

6. 1/4cup smooth peanut butter
7. 1/4cup hoisin sauce
8. 1/4cup water
9. 2tablespoons tomato paste
10. 1teaspoon Asian chili sauce (optional)
11. 2teaspoons peanut oil or vegetable oil
12. 2medium cloves garlic , minced or pressed through garlic press
13. 1teaspoon red pepper flakes

Instructions

Whisk peanut butter, hoisin sauce, water, tomato paste, and chili sauce, if using, in small bowl. Heat oil, garlic, and red pepper flakes in small saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in peanut butter mixture; bring to simmer, then reduce heat to medium-low and cook, stirring occasionally, until flavors blend, about 3 minutes. (Sauce should have ketchup-like consistency; if too thick, add water, 1 teaspoon at a time, until proper consistency is reached.) Transfer to bowl; cool to room temperature.