Vietnamese-Inspired Shrimp Spring Roll Tacos (Taco Fusion) - Aarti Sequeira, “GGG” & “Food Network Star”, Guest on “Guy's Ranch Kitchen” on the Food Network.

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Yannie

subheading: Mexican Peanut-Chile Sauce (Salsa Macha):

1 cup avocado oil

¾ cup roasted unsalted peanuts

4 cloves garlic, crushed

2 tablespoons raw white sesame seeds

½ teaspoon whole cumin seeds

2 teaspoons chipotle chile powder

¼ cup warm water

3 tablespoons rice vinegar

1 tablespoon dark brown sugar

subheading: Nuoc Cham:

½ cup warm water

3 tablespoons plus 1 teaspoon fish sauce, preferably Red Boat

3 tablespoons lime juice

2 tablespoons granulated sugar

2 teaspoons rice vinegar

Pinch kosher salt

2 carrots, cut into matchsticks

2 Persian cucumbers, cut into matchsticks

subheading: Spring Roll Tacos:

Three to four 1-inch pieces ginger

Kosher salt

1 pound jumbo (21- to 30-count) shrimp, peeled, deveined and tails removed

3 ounces dried thin rice noodles (maifun)

One 7.5-ounce package jicama tortillas

Leaves from 8 to 10 stalks fresh cilantro

Leaves from 8 to 10 stalks fresh mint

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