These were relatively easy to make, and pretty tasty.Ingredients;
1/2 pound de-veined shrimp, tail off. Ick.
Rice paper wrappers, can be found at local Asian supermarket. Mine are from Seafood City.
Fresh mint.
Bean thread noodles.
Bean sprouts.
Fresh basil.
Fresh lettuce of your choosing. I used some arugula from my garden....I like the spiciness.
1/2 cup low sodium soy sauce.
4 tbs. mirin
2 tbs. memmi, a soup stock base...you can omit this is you want to.
1/2 tsp. chili paste or if not available, ground red pepper will also work.
4 tbs. chunky no-salt peanut butter.
How to:
Steam the shrimp and set aside to chill.
Boil a large pot of water, and carefully dip the rice paper wrappers into the water. It'll only take a few seconds to wilt them. Lay them out onto wax paper or parchment to dry. They'll stick to paper towels. Yes, I found this out the hard way...six wrappers later..ughkkkk.
When you've boiled all the wrappers you intend to use, add the bean thread noodles to the water and very quickly remove. They cook rapidly.
Drain these guys on paper towels and then set in the fridge to cool for a bit.
Chop the mint, basil and lettuce into thin ribbons.
Wash and drain the bean sprouts.
Place a wrapper onto the counter and add a narrow strip of the greens mix, two shrimp, some of the bean thread noodles, and some of the bean sprouts.
Carefully roll the entire thing up, tucking the sides in half way, and finish by sealing the edge closed with a bit of warm water.
Continue wrapping and rolling until all are finished. Place in the fridge while you finish making the dipping sauce.
For the dipping sauce:
Combine the peanut butter, soy sauce, mirin, memmi, and chili paste and whisk together. I usually head up the peanut butter a bit before I whip it about. It makes things more smooth and you don't have to work up a froth trying to get it to incorporate.
Serve the rolls with the dipping sauce.
