Vietnamese-Style Summer Rolls with Peanut Sauce

chowhound.com

16 rolls Medium

(66) Total: 50 mins

subheading: INGREDIENTS (20):

subheading: For the peanut sauce:

¾ cup natural-style creamy peanut butter

⅓ cup water

3 tablespoons hoisin sauce

2 tablespoons freshly squeezed lime juice (from about 1 ½ medium limes)

4 ½ teaspoons soy sauce

1 tablespoon granulated sugar

2 ¼ teaspoons chile-garlic paste

1 medium garlic clove, mashed to a paste

½ teaspoon toasted sesame oil

subheading: For the summer rolls:

24 medium shrimp (about 1 pound), peeled and deveined

4 ounces dried rice stick noodles or rice vermicelli

16 (8-½-inch) round rice paper wrappers

1 cup mung bean sprouts (about 3 ounces)

32 medium fresh mint leaves (from about 1 bunch)

32 fresh basil or Thai basil leaves

16 small fresh cilantro sprigs

2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)

1 medium English cucumber, peeled and cut into ¼-by-¼-by-2-½-inch sticks

3 medium scallions, quartered lengthwise, then cut crosswise into 2-½-inch pieces (white and light green parts only)

8 Bibb lettuce leaves, cut in half

Directions at chowhound.com

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