Fresh Spring Rolls With Shrimp For Two

Description

Instead of being fried, like chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and shrimp filling shine through.
Serve with the easy dipping sauce.
Points 3.

Ingredients

• Water
• Shrimp
• Cellophane Noodle
• Boiling Water
• Carrot
• Cucumber
• Napa Cabbage
• Bean Sprouts
• Fresh Cilantro
• Rice Paper
• Fresh Basil Leaves
• Hoisin Sauce
• Fresh Lime Juice
• Fish Sauce
• Unsalted Natural-style Peanut Butter
• Red Pepper Flakes
• Brown Sugar

Instructions

1. In a saucepan, bring the 2 cups water to a boil
2. Add the shrimp and immediately remove the saucepan from the heat
3. Cover and poach until pink and opaque throughout, about 3 minutes
4. With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes
5. Drain and cut each shrimp in half lengthwise
6. Refrigerate until ready to use
7. In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes
8. Drain and return the noodles to the bowl
9. Add the carrot, cucumber, cabbage, bean spouts and cilantro
10. Toss gently to mix
11. Place a double thickness of paper towels on a work surface
12. Fill a large, shallow baking dish with water
13. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds
14. Carefully transfer the wrapper to the paper towels and turn once to blot dry
15. Arrange 1 / 2 cup of the noodle mixture on the bottom half of the wrapper
16. Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling
17. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper
18. Arrange 4 pieces of the shrimp, cut sides up, along the crease
19. Fold the right and left edges of the wrapper over the filling and finish rolling up
20. Repeat with the remaining wrappers, filling, basil and shrimp
21. Transfer the rolls to a plate and cover with dampened paper towels
22. To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl
23. Stir until well blended
24. To serve, cut the rolls in half on the diagonal and place on small individual plates
25. Pool the sauce alongside each roll