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Summer Rolls

Summer Rolls

The Martha Stewart Show, May 2006 http://www.marthastewart.com/337645/summer-rolls
3
Rated
60100(2)2
  • Yield Makes 16

Ingredients

    • 12 medium shrimp, (about 6 ounces), peeled and deveined
    • 3 ounces rice vermicelli
    • 1 tablespoon canola oil
    • 8 ounces shitake mushroom caps, cut into 1-inch pieces
    • 1/4 cup unseasoned rice vinegar
    • 2 teaspoons soy sauce
    • 1 teaspoon hoisin sauce
    • 1 teaspoon toasted sesame oil
    • Coarse salt and freshly ground pepper
    • 16 round 8-inch rice-paper wrappers
    • 1 medium carrot, peeled and julienned
    • 1/2 English cucumber, peeled, seeded and julienned
    • 1/4 cup packed fresh mint leaves
    • 1/4 cup packed fresh basil leaves, preferably Thai
    • 1/4 cup packed fresh cilantro leaves
    • 1 mango, peeled, seeded, and julienned
    • 3 ounces pencil asparagus, (about 10 spears), trimmed and blanched
    • <u>Vietnamese Dipping Sauce</u>

Directions

  1. Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
  2. In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
  3. Heat canola oil in a large skillet set over high heat. Add mushrooms, and saute until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
  4. Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
  5. Place finished roll on a plate; cover with damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.

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