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Fresh Shrimp Rolls with Peanut Sauce

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Fresh Shrimp Rolls with Peanut Sauce

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Fresh Shrimp Rolls with Peanut Sauce


Submitted by Chef Laura Rainey

Ingredients

  • 8 round rice papers wrappers
  • ½ pound medium poached shrimp, sliced in lengthwise
  • 1 large carrot, peeled and cut into 4-inch long matchsticks
  • ½ bunch green onions, cut into 4-inch matchsticks
  • 1 small red bell pepper, cut into 4-inch matchsticks
  • 1 bunch cilantro, washed, dried stems removed
  • 1 head bibb lettuce, leaves separated, and ribs removed
Coconut Peanut Dipping Sauce

 Yield 1 ½ cups


Directions

Step 1. 

Dip a piece of rice paper into a bowl of warm water until soft and pliable, about 5 seconds, shake off excess water and place onto a clean, smooth surface.  Starting on the lower third of the rice paper, layout 3 or 4 slices of shrimp.  Top with a few carrots, green onion, and red bell pepper matchsticks and garnish with cilantro leaves, followed by a couple of lettuce leaves.


Step 2. 

Fold the bottom of the rice paper up over the filling.  Carefully but firmly, fold in the sides and then roll-up.  Repeat with the remaining ingredients.  Arrange rolls on a serving platter and serve with coconut peanut sauce on the side.


Step 3.  Coconut Peanut Dipping Sauce

In a medium bowl, add all ingredients; whisk to combine.  Taste and adjust seasoning with additional lime juice, soy sauce, and chile paste.  Adjust consistency with water.




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